Artichoke Bottoms with Asparagus Heads à L'Estragon

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

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

Ingredients (3)

tinned artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
their liquor ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
asparagus points that have been ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (2)

Take some tinned artichoke bottoms and warm them in their liquor by putting the tin containing them into boiling water
when hot remove them from the tin, drain them, and fill up the centre of each with asparagus points that have been

Original Text

Artichoke Bottoms with Asparagus Heads à L'Estragon.
(Fonds d'Artichauts aux Pointes d'Asperges à L'Estragon.)

Take some tinned artichoke bottoms and warm them in their liquor by putting the tin containing them into boiling water; when hot remove them from the tin, drain them, and fill up the centre of each with asparagus points that have been

Notes

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