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Sturgeon Soup a LA Chinoise

Soup made from sturgeon head and cartilage, simmered in veal stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sturgeon and veal work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 38 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Sturgeon Soup a LA Chinoise

Ingredients

Directions

Prepare the sturgeon

  1. Cut the head of the sturgeon in half from the back to the snout.

  2. Cut the halves into fist-sized pieces and soak them in cold water for several hours, changing the water frequently.

Cook and make the soup

  1. Place the sturgeon pieces in a large stewpan with cold water and boil gently until the shell is easily detached from the cartilage.

  2. Remove the cartilage and place it in a large stewpan, moisten with enough veal stock to make soup for your guests.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sturgeon + vealtop 20% of all pairs
    Smell alikelow
    Cooked together38 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sturgeon
Provides the main body of the soup, with the cartilage and shell giving it richness and body when cooked.
Veal stock
Moistens the cartilage and forms the liquid base of the soup, adding savoury depth.

The step that matters

Boiling gently until the shell detaches from the cartilage. Boiling hard can break up the pieces and cloud the liquid, while under-cooking leaves the shell stuck to the cartilage. Gentle heat lets the connective tissue soften evenly so the parts separate cleanly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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