1. Artichokes h ITtalienne.— Pare the artichokes to the quick
of the leaves with a very sharp knife, halve and remove the choke,
and put in water at once, or the colour will change. Parboil in
salt and water for five minutes. Then melt 1 unit of fresh butter,
or put 1 unit of olive oil in a stewpan, range your artichokes neatly
round the stewpan, and give one fritter ; add 10 units good stock,
^ of vinegar, some salt, pepper, and a clove of garlic. Stew gently
for three-quarters of an hour. Dish, thicken the sauce with a little
flour, and pour round.
2. Artichokes h la Barigoule. — Trim the artichokes round,
remove the centre leaves, and with the handle of a teaspoon scoop
out the choke. Parboil for five minutes. Then fill the hollow
with a farce of bread-crumbs, bacon, parsley, and mushrooms in
283
284
The Complete Indian
the usual proportions (see Farce), but doubling: the quantity of egjf,
the! uVr.* f*' uppermost, drain,
ofTem, n i " ^ ^ “^tock, a squeez^
ot lemon, ^ a uint of sugar, some salt, and pepper to taste, and set
to simmer slowly till ready. , u
3. Artichokes h IFrangaise.— Take some boiled artichoke
bottoms. Lay them in a saucepan with 4 units of white wine and
4 ot good white stock. Stew till the sauce is well reduced. Place
the hottonp on rounds of fried bread spread with tomato con-
serve. PiJJ the centres of the artichokes with any kind of ragout
or garnish. Stewed peas or asparagus is good. Cover with a thick
glaze and decorate, or with white of egg sprinkled with parsley.
1 ush in the oven, and send to table very liot.
4. Artichokes (Jerusalem) k I’ltalienne. — Pare the artichokes
to some fancy shape, such as pears, pyramids, corks, or domes. Place
111 a stewpan spread witli butter; season with pepper, salt, nutmeg,
and lemon. Add (5 units of good stock, and simmer slowly for
lialt-an-hour. They should be of a deep yellow when done. Serve
with Italian sauce, which may be made by adding to the liquor
j unit of chopped onion fried slightly in I unit of olive oil ; add
3 units of white wine, | of anchovy, and enough flour to thicken.
5. Artichoke (Jerusalem) Souffl^es. — Make a puree of arti-
chokes as for soup. 'I’o every (i units of this allow 6 units thin cream,
2 units yolk of egg, 1^ of flour, 1 of butter. Stir these over the
hre with seasoning of pepper and salt till they boil. Add the puree
and 3 units white of egg well whipped. Bake in a souffle' dish with
a sprinkling of brown bread-crumbs on the top. Turnips can also
he cooked this way.
6. Asparagus, with Sauce. — Three units water, ^ unit flour, 1
of salad oil, J of vinegar. Mix, boil, and set to cool. Pour over
cold asparagus, and serve.
7. Asparagus, with Cream. — Make a rather thick sauce of
melted butter, with a seasoning of chopped green onion and
parsley ; add cream, some yolk of egg, a little sugar, salt and
pepper. Cut the asparagus into peas, warm in the sauce, and
serve in a crouton.
8. Aspara^s, with Iced Sauce. — Three units fresh butter
creamed, 1 unit salad oil, 1 unit tarragon vinegar, i of onion
juice; whip in 3 units yolk of egg. The butter must be well
warmed, or the sauce will never get smooth. Salt, pepper. Pile
asparagus in a china dish with sauce in the middle, and set on ice.
Housekeeper and Cook 285
Page 196
Presented as published in 1898. 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
1. Artichokes h ITtalienne.— Pare the artichokes to the quick of the leaves with a very sharp knife, halve and remove the choke, and put in water at once, or the colour will change. Parboil in salt and water for five minutes. Then melt 1 unit of fresh butter, or put 1 unit of olive oil in a stewpan, range your artichokes neatly round the stewpan, and give one fry ; add 10 units good stock, ^ of vinegar, some salt, pepper, and a clove of garlic. Stew gently for three-quarters of an hour. Dish, thicken the sauce with a little flour, and pour round.
2. Artichokes h la Barigoule. — Trim the artichokes round, remove the centre leaves, and with the handle of a teaspoon scoop out the choke. Parboil for five minutes. Then fill the hollow with a farce of bread-crumbs, bacon, parsley, and mushrooms in
The Complete Indian
the usual proportions (see Farce), but doubling: the quantity of egjf,
the cover f*' uppermost, drain,
of them, in " ^ ^ “^tock, a squeeze
ot lemon, ^ a uint of sugar, some salt, and pepper to taste, and set to simmer slowly till ready. , u
3. Artichokes h IFrangaise.— Take some boiled artichoke bottoms. Lay them in a saucepan with 4 units of white wine and 4 ot good white stock. Stew till the sauce is well reduced. Place the hottonp on rounds of fried bread spread with tomato conserve. Fill the centres of the artichokes with any kind of ragout or garnish. Stewed peas or asparagus is good. Cover with a thick glaze and decorate, or with white of egg sprinkled with parsley.
Push in the oven, and send to table very liot.
4. Artichokes (Jerusalem) k I’ltalienne. — Pare the artichokes to some fancy shape, such as pears, pyramids, corks, or domes. Place 111 a stewpan spread witli butter; season with pepper, salt, nutmeg, and lemon. Add (5 units of good stock, and simmer slowly for lialt-an-hour. They should be of a deep yellow when done. Serve with Italian sauce, which may be made by adding to the liquor j unit of chopped onion fried slightly in I unit of olive oil ; add 3 units of white wine, | of anchovy, and enough flour to thicken.
5. Artichoke (Jerusalem) Soufflees. — Make a puree of artichokes as for soup. 'I’o every (i units of this allow 6 units thin cream,
2 units yolk of egg, 1^ of flour, 1 of butter. Stir these over the hre with seasoning of pepper and salt till they boil. Add the puree and 3 units white of egg well whipped. Bake in a souffle' dish with a sprinkling of brown bread-crumbs on the top. Turnips can also he cooked this way.
6. Asparagus, with Sauce. — Three units water, ^ unit flour, 1 of salad oil, J of vinegar. Mix, boil, and set to cool. Pour over cold asparagus, and serve.
7. Asparagus, with Cream. — Make a rather thick sauce of melted butter, with a seasoning of chopped green onion and parsley ; add cream, some yolk of egg, a little sugar, salt and pepper. Cut the asparagus into peas, warm in the sauce, and serve in a crouton.
8. Asparagus, with Iced Sauce. — Three units fresh butter creamed, 1 unit salad oil, 1 unit tarragon vinegar, i of onion juice; whip in 3 units yolk of egg. The butter must be well warmed, or the sauce will never get smooth. Salt, pepper. Pile asparagus in a china dish with sauce in the middle, and set on ice.
Housekeeper and Cook 285