Stewed Artichoke Bottoms

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

six artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
half a pint of stock
a little salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
fried bread ↝ Bread, dough, fried [Yeast breads]
a strong bright cullis
benshamelle

Instructions (8)

Boil six artichokes till half done.
Take the leaves and choke away.
Trim the bottoms neat with a knife, or cut them with a shape.
Put the trimmed bottoms into a stewpan.
Add half a pint of stock, a little salt and lemon juice.
Boil them gently till done.
When they are to be served up, wipe them dry.
Put them in the center of a dish with fried bread round the rim, and a strong bright cullis over them, or benshamelle.

Original Text

Stewed Artichoke Bottoms.

Boil six artichokes till half done; then take the leaves and choke away, trim the bottoms neat with a knife, or cut them with a shape; after which put them into a stewpan, add half a pint of stock, a[145] little salt and lemon juice, and boil them gently till done. When they are to be served up wipe them dry, put them in the center of a dish with fried bread round the rim, and a strong bright cullis over them, or benshamelle.

Notes

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