Artichokes à la Reine

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
milk ↝ Milk, NFS [Milk, reduced fat]
water ↝ Water, tap [Tap water]
a good béchamel
nearly half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a rice-crustspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
an ounce and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]
new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (6)

Wash and wipe the artichokes, cut off one end of each quite flat, and trim the other into a point
Boil them in milk and water
Lift them out the instant they are done
Place them upright in the dish in which they are to be served
Sauce them with a good béchamel, or with nearly half a pint of cream thickened with a rice-crustspoonful of flour, mixed with an ounce and a half of butter, and seasoned with a little mace and some salt
When cream cannot be procured use new milk, and increase the proportion of flour and butter

Original Text

JERUSALEM ARTICHOKES, À LA REINE.

Artichokes à la Reine.

Wash and wipe the artichokes, cut off one end of each quite flat, and trim the other into a point; boil them in milk and water, lift them out the instant they are done, place them upright in the dish in which they are to be served, and sauce them with a good béchamel, or with nearly half a pint of cream thickened with a rice-crustspoonful of flour, mixed with an ounce and a half of butter, and seasoned with a little mace and some salt. When cream cannot be procured use new milk, and increase the proportion of flour and butter.

Notes

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