sterlet

A favourite fish among the higher classes is the sterlet, a sort of sturgeon; soup is made of it, but it is very expensive.

At supper they served sterlet, chicken rissoles, and stewed fruit; the wines were expensive French wines.

There can be no doubt that the sturgeon or sterlet is meant by this term, for Platina calls the eggs of the fish “caviare.”

Does not this animal fulfil in the egg of the sterlet, the same office as the histriobdella in the egg of the lobster?

Polypodium hydriforme Ussow is a fresh-water form parasitic on the eggs of the sterlet.