1184. JERUSALEM ARTICHOKES, A L'ITALIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Turn the artichokes into any fancy shape.
  2. Place them in circular order in a deep sautapan thickly spread with butter.
  3. Season with mignonette-pepper, nutmeg, salt, and lemon-juice.
  4. Moisten with a little consommé.
  5. Put the lid on.
  6. Set them to simmer very gently over a slow fire for about half an hour.
  7. During which time they will, if properly attended to, acquire a deep-yellow colour.
  8. Roll them up in their glaze.
  9. Dish them up.
  10. Pour some Italian sauce (No. 12) round them.
  11. Serve.
Original Text
1184. JERUSALEM ARTICHOKES, A L'ITALIENNE. Turn the artichokes into any fancy shape, place them in circular order in a deep sautapan thickly spread with butter; season with mignonette-pepper, nutmeg, salt, and lemon-juice; moisten with a little consommé, put the lid on, set them to simmer very gently over a slow fire for about half an hour—during which time they will, if pro- perly attended to, acquire a deep-yellow colour. Roll them up in their glaze, dish them up, pour some Italian sauce (No. 12) round them, and serve.
Notes
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