Cardoons (Cardons)

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 (17)
For cooking cardoons
For liaison (thickening sauce)
For C. au jus variation
For cardoons à la moëlle variation
Instructions (30)
Preparation of fresh cardoons
  1. Cut fresh cardoons into convenient pieces.
  2. Remove the prickles at the sides.
  3. Blanch the cardoons for fifteen minutes in salted acidulated water.
  4. Drain the cardoons.
  5. Remove the outer skin by scraping and rubbing.
  6. Drop each piece as finished into cold acidulated water.
Preparation of tinned cardoons
  1. Turn tinned cardoons out of the tins onto a colander.
  2. Let all their liquid drain off.
  3. Hold them for a minute or two under the running tap to remove any trace of the tin.
Cooking cardoons (general method)
  1. Lay the pieces in a pan.
  2. Cover with sliced fat bacon.
  3. Cover with more bacon.
  4. Pour in enough unskimmed white stock or milk to cover the cardoons and bacon.
  5. Season with salt and white pepper.
  6. Add a mushroom or two if liked.
  7. Bring slowly to the boil.
  8. Simmer very softly till cooked.
  9. Lift gently onto a hot dish.
  10. Serve with the liquor in which it was cooked, slightly thickened with a liaison of egg yolk and lemon juice (as cardons à la poulette).
Cooking time
  1. They will take from two to three hours to cook.
C. au jus variation
  1. If you blanch the cardoons as above, stew them gently in rich brown gravy instead of the white stock till tender.
  2. Drain them and keep them hot.
  3. Reduce the gravy by rapid boiling almost to a glaze.
  4. Pour this sauce over and round the cardoons.
Cardoons à la moëlle variation
  1. Prepare the marrow: break the bones and remove the marrow in as large pieces as you can.
  2. Blanch the marrow pieces for five minutes in boiling stock.
  3. Drain the marrow and set aside till quite cold.
  4. When wanted, slice the marrow neatly.
  5. Re-heat the sliced marrow in hot stock in the bain-marie.
  6. Serve the re-heated marrow on the cardoons.
Original Text · last edited 4 days ago
Cardoons (Cardons).—These, if fresh, should be cut into convenient pieces, and the prickles at the sides removed; the cardoons are then blanched for fifteen minutes in salted acidulated water, after which they are drained, the outer skin removed by scraping and rubbing, each piece as finished being dropped into cold acidulated water. If tinned cardoons are used, turn them out of the tins on to a colander, let all their liquid drain off, then hold them for a minute or two under the running tap to remove any trace of the tin. To cook either sort, lay the pieces in a pan or some sliced fat bacon, cover with more bacon, and pour in enough unskimmed white stock or milk to cover it, season with salt and white pepper, with a mushroom or two if liked; bring it slowly to the boil, then let it all simmer very softly till cooked; now lift it gently on to a hot dish, and serve with the liquor in which it was cooked slightly thickened with a liaison of egg yolk and lemon juice, as cardons à la poulette. They will take from two to three hours to cook. If you blanch the cardoons as above, stew them gently in rich brown gravy instead of the white stock till tender, then drain them, and keep them hot whilst you reduce the gravy by rapid boiling almost to a glaze, and pour this sauce over and round them, they are known as C. au jus. When cooked thus cardoons are often served with marrow, as cardons à la moëlle. Prepare the marrow in this way: break the bones, and remove the marrow in as large pieces as you can, blanch them for five minutes in boiling stock, then drain and set them aside till quite cold. When wanted slice them neatly, re-heat them in hot stock in the bain-marie, and serve on the cardoons
Notes
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