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French Artichoke. Article VII. Part 7 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Artichoke. Article VII. Part 7 |
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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. 50. - Peel three dozen large Artichokes as in No. 35. Then cut them in quarters and put them in a saucepan, with a quarter of a pound of butter. Toss them in the pan over the fire lightly (not allowing them to get brown). Then cover them with white chicken or veal broth. Add a faggot of parsley well garnished and season with salt, pepper and a little sugar, and let them cook slowly until tender. Take out the faggot of parsley. Add two quarts of cream sauce and pound them through a fine colander and add enough broth so as not to have it too thick, and then strain the whole through a fine sieve. Put back in the saucepan and season to taste, keeping it warm without allowing it to boil. Before serving add four ounces of butter, stirring it well until the butter is melted.
Pour in the soup-tureen the following preparation: The yolks of four raw eggs with a half pint of cream well mixed, and strain through a fine strainer. Then add this in the soup slowly, stirring it well. It is then ready to serve.
No. 51. - Take some fresh picked Artichokes, cut off the stems, trim off the hard leaves, cut off the upper part in the middle, and trim the other leaves close to the bottom. Scoop out all the fibrous part carefully and put the Artichokes in a pan with cold water, in which add a little vinegar. When they are all cleaned parboil for five minutes and then immerse them in cold water. Trim all alike, and rub them with a lemon and arrange in an earthen jar or barrel, the size intended to be filled. When filled, pour over so as to cover them, a brine of water and salt, from sixteen to eighteen degrees (sugar weight.) Twenty-four hours afterwards drain off the water; boil it again, skim and add salt again to bring the brine to its former strength. Then cover the barrel or jar hermetically. When ready to use for cooking, let them soak in luke-warm water from ten to fifteen hours.
No. 52. - Put in a saucepan four ounces of butter, and two spoonsful of flour. Mix well together, adding while stirring, one quart of boiling water, letting it boil slowly. Then add the juice of two lemons and the Artichokes (having been prepared as above). Cover the saucepan and let boil slowly and prepare them as needed.
No. 53. - Take freshly picked Artichokes, and see that they are fleshy and sound. Cut off the stem and trim off the hard leaves around the bottom. Cut off the top part in the middle and scoop out the fibrous part carefully. Parboil them for five minutes in water acidulated with a little vinegar, then immerse them in cold water, after which rub the bottom of each with a lemon. Then place them in tin boxes, about five in a box. Cover them with cold boiled water lightly salted. Add the juice of two lemons in each box. Then solder on the cover and boil the boxes in a hot water bath for two hours.
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