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French Artichoke. Article VII. Part 4 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Artichoke. Article VII. Part 4 |
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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. 34. - Cut one dozen Artichokes in quarters, trim off the hard leaves, take off all the fibrous parts, leaving three leaves on each piece, nicely trimmed. Arrange them in a deep flat saucepan, with six ounces of butter, cover the saucepan and let them simmer for twenty-five minutes. When tender dish them up in the form of a circle, then add one large spoonful of fresh bread crumbs to the butter. Fry it lightly, season with salt and pepper, the juice of one lemon, and a little fine chopped parsley. Pour the sauce in the middle and serve hot.
No. 35. - Use medium or large sized Artichokes. They are used for garnitures of meats and soups, and as a vegetable are preferable to the others - as all is edible. In the others the leaves have to be picked, and are very annoying to persons not accustomed to eating Artichokes. Take one dozen even sized Artichokes, cut off the stem and three-quarters of the top, scoop out the fibrous part with a small sharp knife, round the Artichoke even to the fleshy part, and put them in a pan with cold water acidulated. Put in a saucepan a quarter pound of butter, add two spoonfuls of flour, and mix it well. Then add two quarts of boiling water, stirring it well until it boils, not allowing it to get lumpy. Add the juice of four lemons, a little salt, then the Artichokes, and let them cook slowly until tender. When cooked and not ready for use, put them in an earthen bowl with the liquid, and cover with a paper cover. When ready for use take them out one by one and dip them in lukewarm water and prepare them as needed.
No. 36. - Prepare the Artichoke bottoms as in No. 35. Cut one large white onion in small square pieces, put them in lukewarm water for two minutes, then immerse them in cold water, after which put them in a napkin and dry them well. Then put them in a saucepan with a piece of butter and fry. When nicely browned, season with salt and pepper and a little chopped parsley or chives. Put this preparation on a plate to get cold, then fill the bottom of the Artichokes, sprinkle some fresh bread crumbs and grated Parmesan cheese over them; arrange them on a buttered pan with a few drops of olive oil over each, and put in the oven until lightly browned. Serve with a Soubise sauce.
No. 37. - Prepare one dozen Artichokes as in No. 35. Chop one large onion fine and put it in a saucepan. Fry it nice and brown, and season with salt and pepper. Add a quarter of a pound of fine chopped roast veal, two spoonfuls of reduced Allemande sauce, and two spoonfuls of fresh bread crumbs, mix all well together. Take it off the fire, add the yolk of two raw eggs, stuff the Artichoke bottoms, then shake some light colored raspings of bread over them. Arrange on a buttered pan with a piece of butter on each bottom, and bake in oven. Serve with a thickened veal gravy.
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