Artichoke Bottoms en Robe

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 (9)

main components

cooked artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
very fresh and very small eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
light purée of cooked chicken or white meat ↝ Chicken, roasting, meat only, raw [Poultry Products]
little round fried croûton
chopped tongue or ham ↝ Tongue [Liver and organ meats]

seasoning and garnish

a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
chopped parsley ↝ Parsley, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
little sprig of tarragon ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Take some cooked artichoke bottoms (these can, if liked, be bought already prepared in tins), season them with a few drops of lemon juice and chopped parsley.
Poach very fresh and very small eggs and place one of these eggs on each artichoke bottom; care must be taken that the egg does not break.
Cover the egg over entirely with a light purée of cooked chicken or white meat, using a bag and plain forcing pipe for the purpose.
Make the purée of chicken quite smooth over the top with a knife which is occasionally dipped in boiling water.
Stand each artichoke bottom containing the egg and the purée on a little round fried croûton.
Place these on a baking tin in a moderate oven with a well greased paper over the top of them, and leave them in the oven for about ten minutes.
Sprinkle them with a little chopped tongue or ham and parsley.
Stick a little sprig of tarragon in the top of each, and dish up on a dish paper or napkin, and serve for second course or luncheon dish, or for an entrée.

Original Text

Artichoke Bottoms en Robe.
(Fonds d'Artichauts en Robe de Chambre.)

Take some cooked artichoke bottoms (these can, if liked, be bought already prepared in tins), season them with a few drops of lemon juice and chopped parsley; have some very fresh and very small eggs poached and place one of these eggs on each artichoke bottom; care must be taken that the egg does not break; cover the egg over entirely with a light purée of cooked chicken or white meat, using a bag and plain forcing pipe for the purpose; make the purée of chicken quite smooth over the top with a knife which is occasionally dipped in boiling water, and then stand each artichoke bottom containing the egg and the purée on a little round fried croûton; place these on a baking tin in a moderate oven with a well greased paper over the top of them, and leave them in the oven for about ten minutes; sprinkle them with a little chopped tongue or ham and parsley; stick a little sprig of tarragon in the top of each, and dish up on a dish paper or napkin, and serve for second course or luncheon dish, or for an entrée.

Notes

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