1167. ARTICHOKES, A LA LYONNAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Pull off the lower leaves without damaging the bottoms of the artichokes, which must be turned smooth with a sharp knife.
  2. Cut the artichokes into quarters, remove the fibrous parts, trim them neatly, and parboil them in water with a little salt for about five minutes.
  3. Drain them in a colander, and immerse them in cold water, after which drain them upon a cloth, and arrange them in circular order in a sautapan.
  4. Thickly spread with about four ounces of fresh butter, strew a dessert-spoonful of pounded sugar over this, season with mignonette-pepper and salt, moisten with a glass of white wine, and a gravy-spoonful of good consommé, and place them on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn.
  5. When done they should be of a deep-yellow colour and nicely glazed; dish them up in the form of a dome, showing the bottom of the artichokes only.
  6. Remove any leaves that may have broken off in the sautapan, add a ragout-spoonful of bright Espagnole sauce, two pats of butter, and some lemon-juice.
  7. Simmer this over the stove-fire, stirring it meanwhile with a spoon, and when the butter has been mixed in with the sauce, pour it over the artichokes, and serve.
Original Text
1167. ARTICHOKES, A LA LYONNAISE. Pull off the lower leaves without damaging the bottoms of the artichokes, which must be turned smooth with a sharp knife; cut the artichokes into quarters, remove the fibrous parts, trim them neatly, and parboil them in water with a little salt for about five minutes; then drain them in a colander, and immerse them in cold water, after which drain them upon a cloth, and arrange them in circular order in a sautapan; thickly spread with about four ounces of fresh butter, strew a dessert-spoonful of pounded sugar over this, season with mig- nionette-pepper and salt, moisten with a glass of white wine, and a gravy-spoonful of good consommé, and place them on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn. When done they should be of a deep-yellow colour and nicely glazed; dish them up in the form of a dome, show- ing the bottom of the artichokes only; remove any leaves that may have broken off in the sautapan, add a ragout-spoonful of bright Espagnole sauce, two pats of butter, and some lemon-juice; simmer this over the stove-fire, stirring it meanwhile with a spoon, and when the butter has been mixed in with the sauce, pour it over the arti- chokes, and serve.
Notes
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