Artichoke Bottoms à la Morny

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

Artichokes

the tinned artichoke bottoms, allowing one to each person
Fresh artichokes can, if liked, be used instead of the tinned ones. ↝ Artichoke [Other vegetables and combinations]

Sauce for Artichokes

Half a pint of thick Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
two ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Cheese Mixture for Artichokes

Three ounces of Gruyère or other cheese cut up in thin slices ↝ Cheese, gruyere [Dairy and Egg Products]
two table-spoonfuls of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a tiny dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Garnish

finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Base

round croûtons

Instructions (12)

Take the tinned artichoke bottoms, allowing one to each person.
Make them hot by standing the tin in the bain marie.
Strain and dish up on round croûtons straight down the dish on which they are to be served.
Pour the sauce over the artichokes.
Pour the cheese mixture over the sauce.
Brown it all over with the salamander.
Garnish the edge of the dish with finely chopped parsley, and serve very hot.

Sauce for Artichokes

Mix half a pint of thick Veloute sauce with two ounces of grated Parmesan cheese.
Stir till it boils.
Tammy and use.

Cheese Mixture for Artichokes

Mix three ounces of Gruyère or other cheese cut up in thin slices with two table-spoonfuls of thick cream and a tiny dust of cayenne.
Stir in a stewpan over the fire till the cheese melts, and use at once.

Original Text

Artichoke Bottoms à la Morny.
(Fonds d'Artichauts à la Morny.)

Take the tinned artichoke bottoms, allowing one to each person, make them hot (by standing the tin in the bain marie), then strain and dish up on round croûtons straight down the dish on which they are to be served, and pour the sauce over the artichokes and then over the sauce pour the cheese mixture and brown it all over with the salamander; garnish the edge of the dish with finely chopped parsley, and serve very hot.
Fresh artichokes can, if liked, be used instead of the tinned ones.
Sauce for Artichokes.—Half a pint of thick Veloute sauce mixed with two ounces of grated Parmesan cheese, stir till it boils, tammy and use.
Cheese Mixture for Artichokes.—Three ounces of Gruyère or other cheese cut up in thin slices, mixed with two table-spoonfuls of thick cream and a tiny dust of cayenne; stir in a stewpan over the fire till the cheese melts, and use at once.

Notes

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