Artichoke bottoms are perhaps more generally used
than the Avhole vegetable, probably because they are
so easily canned, and they produce many vegetable
entremets. Where artichokes are home grown, it may
be useful for the cook to know how to preserve
them, in itself no difficult matter. Boil the artichokes
in plenty of fast-boiling, salted, and acidulated water
till the leaves will lift out easily. Then drain them
well, remove all the leaves, and carefully scoop out
the choke with a silver spoon ; trim and drain the
bottoms well, strain them dry, and set them on a
baking tin in the oven till firm. Store in an air-
tight box, and to serve them, re-heat in any sauce
to taste, and serve when thoroughly hot. To cook
artichoke bottoms from the fresh plant, cut off the
top leaves, trim the under ones, and boil them in
slightly salted water till they peel easily ; now skin,
re-trim, and cook them in salted acidulated water with
a little butter and flour (this keeps the colour good)
and leave them till cold in this liquor.
Artichoke bottoms are cooked in many ways.
For instance — Fried artichoke bottoms : For these
parboil fresh ones, or re-heat the well-washed canned
ones in boiling acidulated water till thoroughly hot,
then either dip them in batter or in beaten egg and
breadcrumbs, and fry a golden brown in plenty of
hot fat. Fonds d'artichauts meringues: Prepare a
rich puree of mushrooms, with ^Ib, of mushrooms,
re-heat some nice artichoke bottoms, put a good
spoonful of the purcb into each, piling it well up,
then cover it with a meringue au Parmesan (stiffly
whipped egg whites seasoned with salt, coralline
VEGETABLES.
13
pepper, and grated Parmesan cheese), with a bag and
pipe, in a spiral, snail shell fashion, set it on a buttered
baking tin in the oven till the mt'ringue is well
coloured, then sprinkle with minced parsley and
coralline pepper, and serve at once.
Fonds d'artichauts d la Morny. — Take some freshly
cooked (or heated canned) artichoke bottoms, allowing
one for each person, and set each on a crisply fried
and well-drained round crouton, pour the Morny
sauce over them, with the melted cheese over, brown
it lightly with the salamander, and serve very hot
dusted with minced parsley and coralline pepper.
The sauce is really in two parts ; the sauce, made by
stirring half a pint of rich veloute over the fire with 2oz.
grated Parmesan cheese, and a good dust of coralline
pepper, till it boils, then tammy or sieve and use.
The cheese mixture : For this slice thinly 3oz. of
Gruyere, and stir these over the fire with two table-
spoonfuls of thick cream and a dust of coralline pepper,
and use as soon as the cheese is completely melted. A
simpler form of this sauce is made by using 2oz.
of Parmesan and the same of Gruyere to the full half
pint of veloute, stirring in at the last half a gill of
cream and a dust of coralline pepper. This need not
necessarily be browned.
Fonds d'artichauts aux asperges u la Cannes. —
This is a very dainty vegetable entremet, and is
given as a specimen of what may be done with veget-
ables only. Prepare a sauce thus : Dissolve loz.
of Lemco in a gill of good clear stock (if strictly
vegetable ingredients are to be used, vegetable glaze
and strong vegetable stock must be used), and bring
14
VEGETABLES.
✪ Fonds d'artichauts à la Morny
Page 7 · 1 recipe record on this page
Presented as published in 1902. 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
Artichoke bottoms are perhaps more generally used than the Avhole vegetable, probably because they are so easily canned, and they produce many vegetable entremets. Where artichokes are home grown, it may be useful for the cook to know how to preserve them, in itself no difficult matter. Boil the artichokes in plenty of fast-boiling, salted, and acidulated water till the leaves will lift out easily. Then drain them well, remove all the leaves, and carefully scoop out the choke with a silver spoon ; trim and drain the bottoms well, strain them dry, and set them on a baking tin in the oven till firm. Store in an airtight box, and to serve them, re-heat in any sauce to taste, and serve when thoroughly hot. To cook artichoke bottoms from the fresh plant, cut off the top leaves, trim the under ones, and boil them in slightly salted water till they peel easily ; now skin, re-trim, and cook them in salted acidulated water with a little butter and flour (this keeps the colour good) and leave them till cold in this liquor.
Artichoke bottoms are cooked in many ways. For instance — Fried artichoke bottoms : For these
parboil fresh ones, or re-heat the well-washed canned ones in boiling acidulated water till thoroughly hot, then either dip them in batter or in beaten egg and breadcrumbs, and fry a golden brown in plenty of hot fat. Fonds d'artichauts meringues: Prepare a
rich puree of mushrooms, with ^Ib, of mushrooms, re-heat some nice artichoke bottoms, put a good spoonful of the purcb into each, piling it well up, then cover it with a meringue au Parmesan (stiffly whipped egg whites seasoned with salt, coralline
pepper, and grated Parmesan cheese), with a bag and pipe, in a spiral, snail shell fashion, set it on a buttered baking tin in the oven till the meringue is well coloured, then sprinkle with minced parsley and coralline pepper, and serve at once.
Fonds d'artichauts d la Morny. — Take some freshly cooked (or heated canned) artichoke bottoms, allowing one for each person, and set each on a crisply fried and well-drained round crouton, pour the Morny sauce over them, with the melted cheese over, brown it lightly with the salamander, and serve very hot dusted with minced parsley and coralline pepper. The sauce is really in two parts ; the sauce, made by stirring half a pint of rich veloute over the fire with 2oz. grated Parmesan cheese, and a good dust of coralline pepper, till it boils, then tammy or sieve and use. The cheese mixture : For this slice thinly 3oz. of Gruyere, and stir these over the fire with two tablespoonfuls of thick cream and a dust of coralline pepper, and use as soon as the cheese is completely melted. A simpler form of this sauce is made by using 2oz. of Parmesan and the same of Gruyere to the full half pint of veloute, stirring in at the last half a gill of cream and a dust of coralline pepper. This need not necessarily be browned.
Fonds d'artichauts aux asperges u la Cannes. — This is a very dainty vegetable entremet, and is given as a specimen of what may be done with vegetables only. Prepare a sauce thus : Dissolve loz.
of Lemco in a gill of good clear stock (if strictly vegetable ingredients are to be used, vegetable glaze and strong vegetable stock must be used), and bring
Records on this page
Fonds d'artichauts à la Morny