Draft:Vesiga

Submission declined on 5 July 2026 by Mattdaviesfsic (talk).

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Declined by Mattdaviesfsic 12 days ago. Last edited by FloridaArmy 12 days ago. Reviewer: Inform author.

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Vesiga, also known as wiasiga and in various English language spellings, is the dried spinal cord of sturgeon species used in Russian cuisine.¹

It can be used in coulibiac and piroshki recipes.² It can also be soaked and used in a consumme.³

References

Simmonds, Peter Lund (June 25, 1885). "The Animal Food Resources of Different Nations: With Mention of Some of the Special Dainties of Various People Derived from the Animal Kingdom". E. & F.N. Spon – via Google Books.
Pauli, Philip (September 7, 1999). "Classical Cooking The Modern Way: Methods and Techniques". John Wiley & Sons – via Google Books.
Escoffier, Auguste (November 13, 1941). "The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures". Clarkson Potter/Ten Speed – via Google Books.

[1] Simmonds, Peter Lund (June 25, 1885). "The Animal Food Resources of Different Nations: With Mention of Some of the Special Dainties of Various People Derived from the Animal Kingdom". E. & F.N. Spon – via Google Books.

[2] Pauli, Philip (September 7, 1999). "Classical Cooking The Modern Way: Methods and Techniques". John Wiley & Sons – via Google Books.

[3] Escoffier, Auguste (November 13, 1941). "The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures". Clarkson Potter/Ten Speed – via Google Books.

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See also

References