(6) Procure four or five freshly-gathered Cardoons✪ Cardoons with Ox-Marrow, cut them
into pieces of equal length, and blanch them in slightly
acidulated scalding water. Trim off the prickles, rub off the
skin and slime, and then soak the Cardoons in cold water for
a few minutes. Drain, put them in a stewpan, and cover with
slices of bacon ; moisten to their height with white stock, white
wine, and white broth, from which the fat has not been
skimmed, in equal quantities ; boil the Cardoons until tender.
Blanch some ox-marrow, and when firm drain it well, and cut
it into small pieces. Drain the Cardoons when cooked, and
lay them flat over a silver vegetable-dish, and pour hot Spanish
sauce over them. Surround the base with three-corner meat
cakes, that have been fried brown, and fill up the centre with
balls of the marrow (see Fig. 334). Serve very hot. For a
savoury luncheon dish this cannot be excelled, and invalids
devour it with gusto.
Cardoons with Veloute Sance. — Cut the leaves of the
Cardoons into slices, with the exception of the tough, hollow
ones, and remove all the prickles. Put the thickest leaves
into a saucepan of boiling water, boil them for a few minutes,
and then put in the leaves of the heart ; trim the middle
stalks into large olives, put them in, and blanch them also.
Rub a piece of the Cardoons in cold water to see if the
slime will come off easily, if so, throw the lot in, and rub
them well. When quite clean, put the Cardoons in white
sauce, and boil them. Take the Cardoons out, put them in
a stewpan with some stock-broth, and boil them quickly.
When cooked, drain them, put them on a hot dish, pour
some hot veloute sauce over, and serve. If preferred,
French melted butter can be used in place of the sauce
veloute.
Fried Cardoons.— Trim off the outer leaves of four Cardoons,
cut them up into 6in. lengths, thread them on string, put
them into a saucepan with sufficient water or stock to
moisten, and boil over a clear fire until they are done and
quite tender. Take them out, drain, dust them over with flour,
put them into a frying-pan with a small quantity of butter,
and fry to a good colour. Drain them, put them on a dish,
and serve with melted butter poured round, or in a sauceboat.
The Cardoons may be tied in bundles, and then cooked, and
served, if desired, in the same way as asparagus, with toast
under them.
Puree of Cardoons. — Remove the prickles from some
white and quite sound Cardoons, blanch them in water for
twenty minutes, rub off the skins, cut them into 3in.
lengths, and put them on a wire-drainer in an oval stewpan ;
lay on the top some thin slices of fat bacon, and cover them
with a white dressing made of flour, stock, and clarified fat ;
add one onion, two cloves, one faggot, some slices of lemon
which have been peeled and all the pips taken out, and a little
salt and pepper. Let these simmer until the Cardoons are
done, then pour in an equal quantity of bechamel sauce ;
reduce, and press the puree through a tammy-cloth. Before
serving, add butter and double cream to the puree.
Page 145 · 2 recipe records 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
(6) Procure four or five freshly-gathered Cardoons, cut them into pieces of equal length, and blanch them in slightly acidulated scalding water. Trim off the prickles, rub off the skin and slime, and then soak the Cardoons in cold water for a few minutes. Drain, put them in a stewpan, and cover with slices of bacon ; moisten to their height with white stock, white wine, and white broth, from which the fat has not been skimmed, in equal quantities ; boil the Cardoons until tender. Blanch some ox-marrow, and when firm drain it well, and cut it into small pieces. Drain the Cardoons when cooked, and lay them flat over a silver vegetable-dish, and pour hot Spanish sauce over them. Surround the base with three-corner meat cakes, that have been fried brown, and fill up the centre with balls of the marrow (see Fig. 334). Serve very hot. For a savoury luncheon dish this cannot be excelled, and invalids devour it with gusto.
Cardoons with Veloute Sance. — Cut the leaves of the Cardoons into slices, with the exception of the tough, hollow ones, and remove all the prickles. Put the thickest leaves into a saucepan of boiling water, boil them for a few minutes, and then put in the leaves of the heart ; trim the middle stalks into large olives, put them in, and blanch them also. Rub a piece of the Cardoons in cold water to see if the slime will come off easily, if so, throw the lot in, and rub them well. When quite clean, put the Cardoons in white sauce, and boil them. Take the Cardoons out, put them in a stewpan with some stock-broth, and boil them quickly. When cooked, drain them, put them on a hot dish, pour some hot veloute sauce over, and serve. If preferred, French melted butter can be used in place of the sauce veloute.
Fried Cardoons.— Trim off the outer leaves of four Cardoons, cut them up into 6in. lengths, thread them on string, put them into a saucepan with sufficient water or stock to moisten, and boil over a clear fire until they are done and quite tender. Take them out, drain, dust them over with flour, put them into a frying-pan with a small quantity of butter, and fry to a good colour. Drain them, put them on a dish, and serve with melted butter poured round, or in a sauceboat. The Cardoons may be tied in bundles, and then cooked, and served, if desired, in the same way as asparagus, with toast under them.
Puree of Cardoons. — Remove the prickles from some white and quite sound Cardoons, blanch them in water for twenty minutes, rub off the skins, cut them into 3in. lengths, and put them on a wire-drainer in an oval stewpan ; lay on the top some thin slices of fat bacon, and cover them with a white dressing made of flour, stock, and clarified fat ; add one onion, two cloves, one faggot, some slices of lemon which have been peeled and all the pips taken out, and a little salt and pepper. Let these simmer until the Cardoons are done, then pour in an equal quantity of bechamel sauce ; reduce, and press the puree through a tammy-cloth. Before serving, add butter and double cream to the puree.
Records on this page
Cardoons with Ox-MarrowStewed Cardoons