Artichoke Pye

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the pye crust

a good puff-paste crust

For the pye filling

twelve artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
a quarter of a pound of good fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
a quarter of a pound more of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half an ounce of truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a quarter of a pint of water ↝ Water, tap [Tap water]
twelve eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a gill of white wine ↝ Wine, white [Wine]

For seasoning

Four large blades of mace ↝ Spices, mace, ground [Spices and Herbs]
twelve pepper-corns ↝ Corn, raw [Corn]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Boil twelve artichokes, take off all the leaves and choke, take the bottoms clean from the stalk.
Make a good puff-paste crust and lay a quarter of a pound of good fresh butter all over the bottom of your pye.
Lay a layer of artichokes, strew a little pepper, salt and mace over them.
Then lay another layer of artichokes, and strew the rest of your spice over them, put in a quarter of a pound more of butter in little bits.
Take half an ounce of truffles and morels, boil them in a quarter of a pint of water, pour the water into the pye, cut the truffles and morels very small, throw all over the pye.
Then have ready twelve eggs boiled hard; take only the hard yolks, lay them all over the pye.
Pour in a gill of white wine, cover your pye and bake it.
When the crust is done, the pye is enough.

Original Text

To make an Artichoke Pye.
Boil twelve artichokes, take off all the leaves and choke, take the bottoms clean from the stalk, make a good puff-paste crust and lay a quarter of a pound of good fresh butter all over the bottom of your pye; then lay a layer of artichokes, strew a little pepper, salt and mace over them, then another pye, and strew the rest of your spice over them, put in a quarter of a pound more of butter in little bits, take half an ounce of truffles and morels, boil them in a quarter of a pint of water, pour the water into the pye, cut the truffles and morels very small, throw all over the pye, then have ready twelve eggs boiled hard; take only the hard yolks, lay them all over the pye, pour in a gill of white wine, cover your pye and bake it. When the crust is done, the pye is enough. Four large blades of mace and twelve pepper-corns well beat will do, with a tea-spoonful of salt.

Notes

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