 |
 |
Free Books / Cooking / Cooking Vegetables / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
French Artichoke. Article VII. Part 5 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Cooking Vegetables / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
French Artichoke. Article VII. Part 5 |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 38. - Prepare one dozen large Artichokes as in No. 35. Fill them with stuffing of forced meat of chicken or veal, in which add some cooked fine herbs. Sprinkle fresh bread crumbs over each, and a few drops of sweet oil. Arrange them in a pan, on which put some light Espagnole sauce (or gravy), bake them slowly to a nice brown color, and dish them up, adding to the sauce a piece of butter, the juice of one lemon and a little chopped parsley, Put a tea-spoonful over each Artichoke bottom, and serve the rest separately.
No. 39. - Prepare the Artichokes as in No. 35. Then cut them in quarters and put them in a saucepan with a piece of butter. Toss them in the pan over the fire, then add some Allemande sauce, the juice of one lemon, and a little finely chopped parsley.
No. 40. - Prepare one dozen Artichokes as in No. 35. When well dried dip them in some cool Villeroi sauce, the a place them on a plate and put them in a cool place, so the sauce may get cold and adhere to the bottom. Then roll them lightly in fresh bread crumbs, dip in beaten eggs and bread them again, being careful in the handling of them. Fry in clarified butter or lard to a nice brown color, and dish up in a napkin with fried parsley to garnish.
No. 41. - Prepare one dozen Artichokes as in No. 35. When all are trimmed put them in a deep flat saucepan, lined with thin slices of fat pork. Moisten by covering with veal broth and a wineglassful of white wine and the juice of one lemon. Season with salt and pepper, cover the saucepan and let them cook slowly. When tender take out the Artichoke bottoms, dish them on a plate, strain the gravy, reduce it on a brisk fire, adding two spoonfuls of Espagnole sauce and one of Tomato sauce. When reduced to the proper consistency take it off the fire, add a few drops of lemon juice, a piece of butter, and a little fine chopped parsley, then pour the sauce over the Artichoke bottoms.
No. 42. - Prepare one dozen Artichokes as in No. 35. Put them in a flat saucepan with a piece of butter, warm them thoroughly, and season with salt and pepper and a pinch of sugar. Prepare separately a small cut Macedoine garniture, with vegetables. Cook and glaze each kind of vegetable separately, then mix them all together, adding two spoonfuls of Allemande sauce, Fill each bottom with the garniture, with a few drops of half glaze over each.
No. 43. - Prepare one dozen Artichokes as in No. 35. Parboil them for ten minutes, then immerse them in cold water and dry them on a napkin. Arrange them in a flat saucepan with three spoonfuls of Olive oil, half a dozen cloves of garlic (whole). Season with pepper and salt, and let them simmer until tender, then serve them plain with two lemons cut in halves.
Continue to:
|
|
|
|
 |
|