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French Artichoke. Article VII. Part 2 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Artichoke. Article VII. Part 2 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 24. - Prepare same as for Hollandaise, serve Mayonnaise or Vinaigrette sauce separately.
No. 25. - The small tender ones are served raw, after being cleaned of the fibrous parts and dished up on a napkin. The large ones are cut into quarters, trimmed of the hard leaves. Removing all the fibrous parts, keep them in cold water, in which add a little vinegar. Serve them in a relish dish, adding the juice of lemons which will keep the artichokes from turning black. Serve the sauce separately in a sauce bowl.
No. 26. - Take the yolks of two hard boiled eggs, mash them into a fine paste, put them into a bowl with two fine chopped shallots, add in slowly, while stirring with a wooden spoon, three spoonfuls of vinegar. Season with salt and pepper, then add two spoonfuls of sweet oil, mixing it well together and serve with artichokes, raw or plain boiled.
No. 27. - Trim one dozen middle sized artichokes, cut the top leaves off in the middle, trim the bottom round and with a tea-spoon scoop out all the fibrous part. Put them in cold water with a little vinegar, and when all cleaned parboil them for a few minutes, then immerse them in cold Water. Drain them on a napkin to absorb all the moisture from them. Chop eight shallots very fine and put them in a saucepan with two ounces of scraped fresh fat pork. Fry lightly, then add a quarter of a pound of fine chopped mushrooms, one handful of fresh bread crumbs and a little chopped parsley; season well. Fill the centre of the artichokes with this preparation, cover each with a thin slice of fat pork, place them in a deep flat saucepan lined with a layer of thin sliced fat pork. Moisten with a clear madeira wine sauce (or mirpoix), put on the lid and simmer gently in the oven for three quarters of an hour. When done and ready to serve remove the fat pork, strain the gravy, take off the grease and then add the gravy to a brown Italian sauce and reduce it to its consistency. Put a teaspoonful of sauce in each artichoke and serve the rest separately in a sauce bowl.
No. 28. - Prepare the artichokes same as in No. 27. Chop eight shallot3 very fine and put them in a saucepan with a piece of butter. Fry them lightly, then add a little garlic, a quarter of a pound of fine chopped mushrooms, one handfull fresh bread crumbs and a little chopped parsley. Season with salt and pepper, and a pinch of nutmeg. Mix all well together, then fill the centre of the artichokes with this preparation. Sprinkle fresh bread crumbs over each of them, arrange them in a deep buttered flat saucepan, put a piece of butter on each artichoke and bake in the oven until nicely browned. Serve with a white Italian sauce reduced with a glass of white wine.
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