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French Artichoke. Article VII. Part 6 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Artichoke. Article VII. Part 6 |
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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. 44. - Prepare one dozen Artichokes as in No. 35. Stuff them with cooked fine herbs, to which add some fresh bread crumbs and chopped fresh mushrooms. Arrange them in a deep flat saucepan, with a small piece of butter in each. Moisten them with a light thickened brown gravy, put in an oven and bake slowly. Baste frequently with the gravy, and when nicely browned dish them up with the gravy.
No. 45. - Prepare one dozen Artichokes as in No. 35. Cut them in quarters and put in a saucepan with a little reduced Allemande sauce. Season with salt, pepper, a little nutmeg, and a pinch of sugar. Then toss them in the pan gently over the fire, and serve as required.
Note. - Very little sauce should be used with vegetable garnitures. All stuffed Artichoke bottoms can be used for garnitures.
No. 46. - Have some large white Artichoke bottoms cooked as in No. 35. Dry them on a napkin and glaze them with a coating of Aspic jelly. Keep them in a cool place until needed. Fill each with a garniture of small cut vegetables (alternating each vegetable in color), seasoned and glazed with Aspic jelly. Dish them up in a pyramid with finely chopped Aspic jelly around the dish.
No. 47. - Prepare two dozen Artichokes as in No. 35. When cooked drain them and put in a saucepan with a piece of butter. Toss them in the pan over the fire lightly, then add one pint of Cream sauce, or Allemande sauce. Season with salt, pepper, nutmeg, and a pinch of sugar. Rub them through a fine sieve, then put the puree in a flat saucepan, with one wineglassful of double cream, and reduce the puree to its proper consistency. Put it in a Bain-marie saucepan, with a little butter on top to save it from getting a crust. Keep warm in a hot water bath until ready for use, and when ready to serve add a piece of butter, and stir well until the butter is melted.
No. 48.-When the Artichoke bottoms are cooked, as in No. 35, drain them dry and cut two dozen in small square pieces. Put in a flat saucepan a piece of butter with four finely chopped shallots. Fry them lightly, then add one pint of cream, or Allemande sauce. Reduce it and add the yolks of six raw eggs. Season with salt and pepper, nutmeg and a little fine chopped parsley. Add the Artichokes and let boil up once or twice. Then mix them gently and put in a place to cool. Then form in any croquette shape desired. Bread in fresh bread crumbs, and dip in beaten eggs and bread again. Fry in hot lard and dish up on a napkin, with fried parsley to garnish.
No. 49. - Peel three dozen large Artichokes as in No. 35. Then cut them in quarters and put in a saucepan with four ounces of butter. Season with salt and pepper and a pinch of sugar. Set them on a slow fire so that they attain a light color, then add some white stock broth to cover them, and a faggot of parsley garnished with celery, and two onions. Cover the saucepan and cook them until tender. Then add one gallon of thickened chicken or veal broth, and let boil slowly for a half hour. Take out the faggot of parsley and the two onions, skim it and rub it through a fine sieve. Then put back in saucepan to keep warm. Before serving add a piece of butter, stirring it well until melted and serve with it, separately, small fried bread crumbs.
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