Cardoons for Garnish.. — Select white and quite sound
Cardoons, cut them into 3in. lengths, remove all the prickly
part from the sides, plunge them into a basin of water, and
let them blanch for twenty minutes. Take them out, rub off
the skin, put them on a wire drainer in an oval-shaped sauce-
pan, cover them over with slices of bacon cut very thin, and
pour over a mixture made with flour, clarified broth-fat, and
stock; then add one onion, two cloves, one faggot, a little
salt and mignonette pepper to taste, and a few slices of
lemon without the pips. Place the pan on the side of the
fire, and simmer gently until done. Take them out, drain
them, and they are ready for use.
Cardoons ■with Ox-Marrow. — (1) Take some Cardoons cooked
as in Cardoons for Garnish, arrange them in a silver
casserole, and pour over a little Spanish sauce. Blanch some
ox-marrow by putting it into boiling water, take it out, drain
it, and spread over pieces of toast cut iin. thick, 2in. long, and
lin. wide ; sprinkle these over with salt, glaze them, and put
them in a hot oven for about four minutes. Arrange the
Cardoons on a dish, place the pieces of toast on the top, and
serve .
(2) Cut the white stems of one or two heads of Cardoons
into pieces about 6in. long, remove the fibrous skin, and put
Fig. 333. Cardoons with Bouchees of Ox-marrow.
them into acidulated water to soak. Take them out, put them
into a saucepan of water, and blanch them for about fifteen
minutes over a clear fire with the cover on the pan. Drain
them, plunge them into cold water to steep, drain once
more, and put into a saucepan; pour over them 1 wine-
glassful of white wine, moisten to their height with broth and
toppings, and add the juice of three lemons, a few cloves and
peppercorns, and a small lump of well-kneaded butter. Cover
the whole over with slices of bacon✪ Cardoons with Ox-Marrow, over that put a piece
of paper, put the lid on the pan, and boil over a moderate
fire until they are done. Take them out carefully ona at a
Cardoons — continued.
time, arrange them on a silver dish in the form of a pyramid,
trim both ends, and slip them on a di-h ; then cut them across
through the centre so as to divide the pyramid, and pour over
them a little brown sauce reduced with wine. Place small
puff-paste patties (bouchees) of ox-marrow round the dish
(see Fig. 333), and serve with brown sauce in a sauceboat.
(3) Proceed as for Cardoons a l’Espagnole (No 1). — Take
a few pieces of ox-marrow of about equal size, and put them
in warm water to draw out the blood. When thoroughly
cleansed, blanch, and stew them in water with a little salt
and a few slices of lemon to keep them white. When done,
drain them in a clean towel, and put them into some reduced
Spanish sauce. Skim off the fat, and do not forget to add a
little sugar, which is desirable in all dishes of Cardoons, for
it improves them greatly. Serve very hot.
Page 143 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cardoons for Garnish.. — Select white and quite sound Cardoons, cut them into 3in. lengths, remove all the prickly part from the sides, plunge them into a basin of water, and let them blanch for twenty minutes. Take them out, rub off the skin, put them on a wire drainer in an oval-shaped saucepan, cover them over with slices of bacon cut very thin, and pour over a mixture made with flour, clarified broth-fat, and stock; then add one onion, two cloves, one faggot, a little salt and mignonette pepper to taste, and a few slices of lemon without the pips. Place the pan on the side of the fire, and simmer gently until done. Take them out, drain them, and they are ready for use.
Cardoons ■with Ox-Marrow. — (1) Take some Cardoons cooked as in Cardoons for Garnish, arrange them in a silver casserole, and pour over a little Spanish sauce. Blanch some ox-marrow by putting it into boiling water, take it out, drain it, and spread over pieces of toast cut iin. thick, 2in. long, and lin. wide ; sprinkle these over with salt, glaze them, and put them in a hot oven for about four minutes. Arrange the Cardoons on a dish, place the pieces of toast on the top, and serve .
(2) Cut the white stems of one or two heads of Cardoons into pieces about 6in. long, remove the fibrous skin, and put
Fig. 333. Cardoons with Bouchees of Ox-marrow.
them into acidulated water to soak. Take them out, put them into a saucepan of water, and blanch them for about fifteen minutes over a clear fire with the cover on the pan. Drain them, plunge them into cold water to steep, drain once more, and put into a saucepan; pour over them 1 wineglassful of white wine, moisten to their height with broth and toppings, and add the juice of three lemons, a few cloves and peppercorns, and a small lump of well-kneaded butter. Cover the whole over with slices of bacon, over that put a piece of paper, put the lid on the pan, and boil over a moderate fire until they are done. Take them out carefully on a
Cardoons — continued.
time, arrange them on a silver dish in the form of a pyramid, trim both ends, and slip them on a di-h ; then cut them across through the centre so as to divide the pyramid, and pour over them a little brown sauce reduced with wine. Place small puff-paste patties (bouchees) of ox-marrow round the dish (see Fig. 333), and serve with brown sauce in a sauceboat.
(3) Proceed as for Cardoons a l’Espagnole (No 1). — Take a few pieces of ox-marrow of about equal size, and put them in warm water to draw out the blood. When thoroughly cleansed, blanch, and stew them in water with a little salt and a few slices of lemon to keep them white. When done, drain them in a clean towel, and put them into some reduced Spanish sauce. Skim off the fat, and do not forget to add a little sugar, which is desirable in all dishes of Cardoons, for it improves them greatly. Serve very hot.
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Cardoons with Ox-Marrow