297. PUREE OF ARTICHOKES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Turn or peel the bottoms of a dozen fine artichokes, and, after taking out the fibrous part inside, cut each into four pieces.
  2. Put them into a large stewpan previously well buttered, and strewn with a little pounded sugar—placing the pieces of artichokes closely beside each other, and then set them on a slow fire to stew very gently, that they may acquire a light brown colour.
  3. Proceed in every respect to finish this soup in the same manner as directed for Palestine soup.
Original Text
297. PUREE OF ARTICHOKES. TURN or peel the bottoms of a dozen fine artichokes, and, after taking out the fibrous part inside, cut each into four pieces; put them into a large stewpan previously well buttered, and strewn with a little pounded sugar—placing the pieces of artichokes closely beside each other, and then set them on a slow fire to stew very gently, that they may acquire a light brown colour. Then proceed in every respect to finish this soup in the same manner as directed for Palestine soup.
Notes
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