GARNISH OF ARTICHOKE BOTTOMS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

four artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little vinegar ↝ Vinegar [Mustard and other condiments]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
a spoonful of Suprême sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cream glaze
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (12)

Remove the outer leaves from four artichokes.
Pare off with a knife the green surface from the bottom of the artichokes, so as to render them smooth and white.
Rub over each artichoke as it is finished with lemon-juice.
Instantly throw each artichoke into a basin of water in which a little vinegar has been mixed.
Boil them in a stewpan containing hot water, a piece of butter, mignonette pepper, salt, and a little lemon-juice.
When they are done, take them out.
After allowing them to cool, extract the hay or inside fibres.
Trim them.
Divide each artichoke into six pieces.
Place them in a sauta-pan with a spoonful of Suprême sauce, a pat of butter, a little cream glaze, nutmeg, and sugar.
Toss them gently on the fire.
When the whole is well mixed, serve.

Original Text

GARNISH OF ARTICHOKE BOTTOMS.
REMOVE the outer leaves from four artichokes, pare off with a knife the green surface from the bottom of the artichokes, so as to render them smooth and white; rub over each artichoke as it is finished with lemon-juice, and instantly throw it into a basin of water in which a little vinegar has been mixed; then boil them in a stewpan containing hot water, a piece of butter, mignonette pepper, salt, and a little lemon-juice. When they are done, take them out, and after allowing them to cool, extract the hay or inside fibres; trim them, and divide each artichoke into six pieces. Then place them in a sauta-pan with a spoonful of Suprême sauce, a pat of butter, a little cream glaze, nutmeg, and sugar; toss them gently on the fire, and when the whole is well mixed, serve.

Notes

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