ARTICHOKE PURÉE

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

the contents of a small tin of artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
a quarter of a pint of veal or chicken gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
one-eighth of an ounce of Marshall's Finest Leaf Gelatine
one large tablespoonful of rich white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a tablespoonful of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (2)

Take the contents of a small tin of artichoke bottoms, rub them through a fine hair sieve, with a quarter of a pint of veal or chicken gravy in which one-eighth of an ounce of Marshall's Finest Leaf Gelatine has been dissolved, and one large tablespoonful of rich white sauce.
When beginning to set mix with a tablespoonful of thick cream, and use.

Original Text

ARTICHOKE PURÉE.—Take the contents of a small tin of artichoke bottoms, rub them through a fine hair sieve, with a quarter of a pint of veal or chicken gravy in which one-eighth of an ounce of Marshall's Finest Leaf Gelatine has been dissolved, and one large tablespoonful of rich white sauce. When beginning to set mix with a tablespoonful of thick cream, and use.

Notes

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