117. 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 (15)

six young full-grown artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
a piece of lemon ↝ Lemon, raw [Citrus fruits]
a little vinegar ↝ Vinegar [Mustard and other condiments]
boiling water ↝ Water, tap [Tap water]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a ladleful of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a tea-spoonful of sugar ↝ Sugar, NFS [Sugars and honey]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]

Instructions (8)

Pick off the outer leaves of six young full-grown artichokes.
Turn, or pare off with a knife, the whole of the outer green part of the bottom of the artichokes, so as to leave it white.
Rub each artichoke thus turned with a piece of lemon, and put them directly into a pan of water with a little vinegar in it.
Place the artichokes in a stewpan with boiling water, a little butter, lemon-juice, salt, and minionette pepper.
After three-quarters of an hour's gentle boiling, take the artichokes up, extract the fibrous interior from each, and place them in a deep sauta-pan with a ladleful of white sauce, half a pint of cream, nutmeg, a little salt, and a tea-spoonful of sugar.
Reduce the purée quickly over a brisk fire, stirring it the whole time with a wooden spoon, and then rub it through a tammy.
Remove it into a small stewpan.
Finish with a pat of butter and a small piece of glaze.

Original Text

117. PUREE OF ARTICHOKES.
FIRST, pick off the outer leaves of six young full-grown artichokes, then turn, or pare off with a knife, the whole of the outer green part of the bottom of the artichokes, so as to leave it white; when this is finished, rub each artichoke thus turned with a piece of lemon, and put them directly into a pan of water with a little vinegar in it. Then place the artichokes in a stewpan with boiling water, a little butter, lemon-juice, salt, and minionette pepper; after three-quarters of an hour's gentle boiling, take the artichokes up, extract the fibrous interior from each, and place them in a deep sauta-pan with a ladleful of white sauce, half a pint of cream, nutmeg, a little salt, and a tea-spoonful of sugar; reduce the purée quickly over a brisk fire, stirring it the whole time with a wooden spoon, and then rub it through a tammy; after which remove it into a small stewpan; finish with a pat of butter and a small piece of glaze.

Notes

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