Artichoke Bottoms à la Princesse

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

Source: Mrs. A.B. Marshall's cookery book
Yield: 1.0 person
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

base

cooked artichoke bottoms ↝ Artichoke [Other vegetables and combinations]

dressing

a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
a little tarragon vinegar

filling

a thin slice of raw tomato similarly seasoned ↝ Tomatoes, raw [Tomatoes]
little pieces of cooked chicken ↝ Chicken, ground, raw [Poultry Products]
tongue ↝ Tongue [Liver and organ meats]
cucumber that are cut in rounds about the size of a sixpenny piece ↝ Cucumber, raw [Other vegetables and combinations]
a little aspic
a little Tartare sauce ↝ Tartar sauce [Mayonnaise]

garnish

rounds of tomato aspic ↝ Tomatoes, raw [Tomatoes]

Instructions (7)

Take some cooked artichoke bottoms, season them with a little salad oil and chopped tarragon and chervil and a little tarragon vinegar.
Place inside each a thin slice of raw tomato similarly seasoned.
Arrange round the tomato little pieces of cooked chicken, tongue, and cucumber that are cut in rounds about the size of a sixpenny piece.
Set these with a little aspic.
In the centre of each place a little Tartare sauce.
Dish these on rounds of tomato aspic.
Serve one to each person as a second course dish or for luncheon or a cold collation.

Original Text

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

Take some cooked artichoke bottoms, season them with a little salad oil and chopped tarragon and chervil and a little tarragon vinegar; then place inside each a thin slice of raw tomato similarly seasoned and arrange round the tomato little pieces of cooked chicken, tongue, and cucumber that are cut in rounds about the size of a sixpenny piece; set these with a little aspic, and in the centre of each place a little Tartare sauce, dish these on rounds of tomato aspic and serve one to each person as a second course dish or for luncheon or a cold collation.

Notes

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