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French Artichoke. Article VII. Part 3 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Artichoke. Article VII. Part 3 |
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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. 29. - Prepare the artichokes as in No. 31. Then put them in a flat saucepan. Season with salt and pepper and a pinch of sugar. Moisten with a glass of white wine and some white broth.
No. 30. - Prepare the Artichokes as in No.3l. When dried, put them in an earthen bowl and season with salt and pepper, the juice of two lemons and a small wine glassfull of olive oil. Let them macerate for half an hour, then drain them on a strainer, flour them, dip each piece in beaten eggs and fry in clarified butter. Dish them on a napkin, and garnish with fried parsley. Serve with Brown Italian sauce.
No. 31. - Cut one dozen Artichokes in four parts, trim off the hard leaves, cut the others close around the bottom, take off the fibrous part, and put them in cold water with a little vinegar, so as to retain their color. When all prepared, parboil for five minutes, then immerse them in cold water and drain them dry on a napkin. Then put the Artichokes in a flat saucepan, well buttered, season with salt and pepper and a pinch of sugar, put on a brisk fire, turning them over occasionally, and moisten with a half bottle of white wine and the same quantity of good white broth. Cover the saucepan. When cooked, the broth must be three-quarters reduced. Dish the Artichokes on a dish, with their bottoms upwards, strain the gravy, take off the grease, add four spoonsful of Allemande sauce, reduced to its consistency, a piece of butter, a little glaze and the juice of half a lemon, and pour the sauce over the Artichokes.
No. 32. - Prepare one dozen Artichokes as in No. 27. Chop one large white onion fine, put in saucepan and fry it lightly in sweet oil. Then add the bottoms of five cooked Artichokes cut in small square pieces, the same quantity of cooked ham, and a quarter of a pound of mushrooms. When the moisture is reduced, drain off the sweet oil and add one handful of fresh bread crumbs, a little chopped parsley, and season with salt and pepper. Mix all well together, adding three spoonfuls of reduced Madeira wine sauce. Fill the centre of the Artichokes with this preparation, and cover each with a fine slice of fat pork. Line a deep, flat saucepan with thin slices of fat pork, two sliced onions, one carrot, and a faggot of parsley garnished. Put the Artichokes in, moisten with a glass of white wine and good stock broth, make it boil, put on the lid and set it in the oven. "When cooked take them out, place them on a dish, strain the gravy, take off the grease, reduce it to a half glaze, add the juice of one lemon, a little fine chopped parsley and a piece of butter. Put a teaspoonful of the sauce over each Artichoke, and serve the rest in a sauce bowl, separately.
No. 33. - Prepare one dozen Artichokes as in No. 27. Chop one large onion in fine pieces, and put them in a saucepan with a piece of butter. Fry them lightly, then add a quarter of a pound of fine chopped braized veal, same quantity of cooked Artichoke bottoms cut in small square pieces, a handfull of fresh bread crumbs, a little fine chopped parsley and chives. Season with salt and pepper and two spoonfuls of reduced Allemande sauce. Mix all well together and stuff the Artichokes with this preparation. Sprinkle fresh bread crumbs over them. Arrange them on a buttered pan, place a small piece of butter on each, and bake in a hot oven. Serve with, or separately, a reduced Madeira wine sauce, in which add some fine herbs.
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