CARDOONS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

For cooking cardoons

slices of fat bacon
sufficient blanc to cover the contents of the pan ↝ Alcoholic beverage, wine, table, white, Chenin Blanc [Beverages]
slices of lemon ↝ Lemon, raw [Citrus fruits]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
brown sauce
Beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]

Substitutes for cardoons

mid-ribs of the leaves of white beetroot (cardes poirées)
tender stalks of the globe artichoke plant (pieds d'artichauts) ↝ Artichokes, (globe or french), raw [Vegetables and Vegetable Products]
blanc ↝ Alcoholic beverage, wine, table, white, Chenin Blanc [Beverages]

Instructions (17)

Preparing cardoons

Choose them well bleached and free from bruises.
Cut them into three-inch lengths.
Scrape off the prickles.
Plunge them into boiling water-acidulated slightly with lemon juice.
Keep them at this temperature till the woolly skin peels when rubbed with a cloth.
Then drain, and cast them into cold water.
After having been thus cooled they should be trimmed and the stringy skin removed.

Cooking cardoons

Cover the bottom of a stew-pan with slices of fat bacon.
Lay the cardoons thereon.
Cover them with a layer of bacon slices.
Moisten with sufficient blanc to cover the contents of the pan.
Add slices of lemon, mignonette pepper, and salt.
Cover the pan, and simmer the cardoons very gently till they are done.

Preparing substitute vegetables

The mid-ribs of the leaves of white beetroot (cardes poirées), and the tender stalks of the globe artichoke plant (pieds d'artichauts), form a nice substitute for cardoons.
The latter should be blanched, scraped free from their fibrous skin, cut into three-inch lengths, and stewed in blanc as described for celery à la moelle.
In order to blanch the artichoke stems, it is necessary, after the vegetable has been gathered, to bend the shoot down and earth it up.
The parts thus covered turn white, and in this way you obtain an excellent substitute for cardoons.

Original Text

CARDOONS (Cardons) must not be omitted, for although by no means an ordinary market vegetable, they can be got, and are easily grown in English gardens. Choose them well bleached and free from bruises. Cut them into three-inch lengths; scrape off the prickles; plunge them into boiling water-acidulated slightly with lemon juice. Keep them at this temperature till the woolly skin peels when rubbed with a cloth; then drain, and cast them into cold water. After having been thus cooled they should be trimmed and the stringy skin removed. To cook them, cover the bottom of a stew-pan with slices of fat bacon, lay the cardoons thereon, cover them with a layer of bacon slices, moisten with sufficient blanc to cover the contents of the pan, add slices of lemon, mignonette pepper, and salt, cover the pan, and simmer the cardoons very gently till they are done. Cardoons can be served with white sauce or with brown. Beef marrow is a favourite adjunct prepared as already described, cardons à la moelle being a well-known delicacy.
According to Audot, the mid-ribs of the leaves of white beetroot (cardes poirées), and the tender stalks of the globe artichoke plant (pieds d'artichauts), form a nice substitute for cardoons. The latter should be blanched, scraped free from their fibrous skin, cut into three-inch lengths, and stewed in blanc as described for celery à la moelle.
In order to blanch the artichoke stems, it is necessary, after the vegetable has been gathered, to bend the shoot down and earth it up. The parts thus covered turn white, and in this way you obtain an excellent substitute for cardoons.

Notes

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