Stewed Cardoons

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 (6)

Cut the heads in pieces, take off the outside skin, wash, and scald them ↝ Cardoon, raw [Vegetables and Vegetable Products]
add a little stock to cover them
add a small quantity of benshamelle
sippets of fried bread ↝ Bread, vegetable [Yeast breads]
stewed watercresses ↝ Watercress, raw [Vegetables and Vegetable Products]

alternative

cullis instead of benshamelle

Instructions (7)

Cut the cardoon heads in pieces, take off the outside skin, wash, and scald them.
Put the prepared cardoons into a stewpan.
Add a little stock to cover them.
Boil until three parts done and the liquor is almost reduced.
Add a small quantity of benshamelle (or cullis).
Stew them gently until done.
Serve the cardoons in the center of the dish, with sippets of fried bread and stewed watercresses alternately arranged around the rim.

Original Text

Stewed Cardoons.

Cut the heads in pieces, take off the outside skin, wash, and scald them; then[146] put them into a stewpan, add a little stock to cover them, boil till three parts done and the liquor almost reduced, then add a small quantity of benshamelle and stew them gently till done. Serve them up with sippets of fried bread and stewed watercresses alternately round the rim of the dish, and the cardoons in the center. Or they may be done in the same manner with cullis instead of benshamelle.

Notes

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