Chardoons a la Fromage

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Chardoons
Stewing liquid and seasoning
Thickening
Topping
Instructions (9)
  1. After they are stringed, cut them an inch long.
  2. Stew them in a little red wine till they are tender.
  3. Season with pepper and salt.
  4. Thicken it with a piece of butter rolled in flour.
  5. Pour them into your dish.
  6. Squeeze the juice of orange over it.
  7. Scrape Cheshire cheese all over them.
  8. Brown it with a cheese-iron.
  9. Serve it up quick and hot.
Original Text
Chardoons a la Fromage. AFTER they are stringed, cut them an inch long, stew them in a little red wine till they are tender; season with pepper and salt, and thicken it with a piece of butter rolled in flour, then pour them into your dish, squeeze the juice of orange over it, then scrape Cheshire cheese all over them, then brown it with a cheese-iron, and serve it up quick and hot.
Notes
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