Fonds d'artichauts aux asperges à la Cannes

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (26)
Sauce
Ragout
Base
Topping
Optional Garnish/Serving Suggestion
Instructions (13)
Sauce Preparation
  1. Dissolve 1oz. of Lemco in a gill of good clear stock.
  2. If strictly vegetable ingredients are to be used, use vegetable glaze and strong vegetable stock.
  3. Bring the stock to the boil with a wineglassful of sherry, a dust of coralline pepper.
  4. Add a thickening of 1/2oz. of arrowroot rubbed smooth in two tablespoonfuls of mushroom essence or liquor.
  5. Stir until it boils.
  6. Stir in some cooked asparagus points cut in inch lengths, and some sliced truffles.
  7. Keep them hot till wanted.
Base Preparation
  1. Meanwhile, heat some cooked artichoke bottoms in the oven in a lightly buttered tin with a wineglassful of sherry, until the sherry is almost absorbed.
  2. Have ready some sliced tomatoes, half an inch thick, previously baked in a buttered tin with a seasoning of pepper and minced parsley, covered with buttered paper for twelve or fifteen minutes.
Assembly and Serving
  1. Place an artichoke bottom on each slice of tomato.
  2. Fill up the centre with the asparagus and truffle ragout.
  3. Serve.
Alternative Preparation for Artichoke Bottoms
  1. Cooked artichoke bottoms left until cold, then seasoned with oil, vinegar, salt, and pepper, are constantly used filled with vegetables and other ragouts, or small mayonnaises or salades à la mignonne.
Original Text · last edited 4 days ago
Fonds d'artichauts aux asperges à la Cannes.— This is a very dainty vegetable entremet, and is given as a specimen of what may be done with veget- ables only. Prepare a sauce thus: Dissolve 1oz. of Lemco in a gill of good clear stock (if strictly vegetable ingredients are to be used, vegetable glaze and strong vegetable stock must be used), and bring it to the boil with a wineglassful of sherry, a dust of coralline pepper, and a thickening of ½oz. of arrowroot rubbed smooth in two tablespoonfuls of mushroom essence or liquor, stir it all till it boils, then stir into it some cooked asparagus points cut in inch lengths, and some sliced truffles, and keep them hot till wanted (asparagus left over from the previous day may be utilised thus). Meanwhile heat some cooked arti- choke bottoms in the oven in a lightly buttered tin with a wineglassful of sherry, till the latter is all but absorbed; have ready some sliced tomatoes half an inch thick, previously baked in a buttered tin (with a seasoning of pepper and minced parsley), covered with a buttered paper for twelve or fifteen minutes; then place an artichoke on each slice of tomato, fill up the centre with the asparagus and truffle ragout and serve. Cooked artichoke bottoms left till cold, then seasoned with oil, vinegar, salt, and pepper, are constantly used filled with vegetables and other ragouts, or small mayonnaises or salades à la mignonne.
Notes
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