How to Make It. Put the artichokes in hot water with a
pinch of baking soda and two tablespoons of salt and let cook from
thirty-five to forty minutes. Take them off and leave them on a
board until cold. When cold cut in halves lengthwise, leaving one
whole for decoration. Remove the fluffy part that is around the
heart and some of the small leaves from the inside, leaving a space
for the filling. Take the lettuce that has been left in ice-water to
become crisp, press it out on a linen cloth; arrange the lettuce in
the form of a ring on a platter one leaf for each half artichoke and
in the center put the whole artichoke, forming the other in a ring
around with the wide end in and the point out and fill.
Filling. Dip the grapes in hot water and remove the skin and
pits, cut them in four lengthwise; mix with a spoon of mayonnaise
dressing and fill. The rest of the mayonnaise dressing put in
a paper bag that holds a fancy tube. Decorate a heavy strip
along the artichoke and decorate all around with maraschino
cherries and a half of a maraschino cherry in the center of each.
Arrange a crisp lettuce leaf in between each and around the arti¬
chokes in the center. Garnish with little even slices of maraschino
cherries here^and there.
Artichokes with Mayonnaise a la Brigitta
Artichauts, Mayonnaise a la Brigitta
Five even-sized artichokes, one cup of thick mayonnaise dress¬
ing, one head of crisp lettuce, and Spanish pepper for decoration✪ Artichokes with Mayonnaise a la Brigitta.
How to Make It. Put the artichokes in hot water with a
pinch of baking soda and two tablespoons of salt and let cook from
thirty-five to forty minutes. Take them off and leave them on a
board until cold and when cold cut in halves lengthwise, leaving one
whole for decoration. Remove the fluffy part that is around the
heart and some of the small leaves from the inside, leaving a space
for the filling. Take the lettuce that has been left in ice-water to
MRS. ERICSSON HAMMOND’S COOK BOOK 47
become crisp, press it out on a linen cloth; arrange the lettuce in the
form of a ring on a platter one leaf for each half artichoke and in the
center put the whole artichoke, forming the other in a ring all
around, with the wide end in, the point out. Put heavy rich mayon¬
naise dressing in a paper bag that holds a fancy tube and fill each
artichoke (that first must be ice cold) with the mayonnaise dressing.
Decorate all around with the fine-cut strip of Spanish pepper and
in between each artichoke put a small crisp lettuce leaf and be¬
tween the artichokes and artichoke arrange the lettuce leaves one
resting on top of the other.
Jerusalem Artichoke Salad with Mayonnaise Dressing a la Oden
Salade de Topinambours, assaisonnement de Mayonnaise, a l’Oden ✪ Jerusalem Artichoke Salad with Mayonnaise Dressing a la Oden
Page 35 · 2 recipe records on this page
Presented as published in 1924. 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
How to Make It. Put the artichokes in hot water with a pinch of baking soda and two tablespoons of salt and let cook from thirty-five to forty minutes. Take them off and leave them on a board until cold. When cold cut in halves lengthwise, leaving one whole for decoration. Remove the fluffy part that is around the heart and some of the small leaves from the inside, leaving a space for the filling. Take the lettuce that has been left in ice-water to become crisp, press it out on a linen cloth; arrange the lettuce in the form of a ring on a platter one leaf for each half artichoke and in the center put the whole artichoke, forming the other in a ring around with the wide end in and the point out and fill.
Filling. Dip the grapes in hot water and remove the skin and pits, cut them in four lengthwise; mix with a spoon of mayonnaise dressing and fill. The rest of the mayonnaise dressing put in a paper bag that holds a fancy tube. Decorate a heavy strip along the artichoke and decorate all around with maraschino cherries and a half of a maraschino cherry in the center of each. Arrange a crisp lettuce leaf in between each and around the artichokes in the center. Garnish with little even slices of maraschino cherries here and there.
Artichokes with Mayonnaise a la Brigitta
Artichauts, Mayonnaise a la Brigitta
Five even-sized artichokes, one cup of thick mayonnaise dress¬ ing, one head of crisp lettuce, and Spanish pepper for decoration.
How to Make It. Put the artichokes in hot water with a pinch of baking soda and two tablespoons of salt and let cook from thirty-five to forty minutes. Take them off and leave them on a board until cold and when cold cut in halves lengthwise, leaving one whole for decoration. Remove the fluffy part that is around the heart and some of the small leaves from the inside, leaving a space for the filling. Take the lettuce that has been left in ice-water to
become crisp, press it out on a linen cloth; arrange the lettuce in the form of a ring on a platter one leaf for each half artichoke and in the center put the whole artichoke, forming the other in a ring all around, with the wide end in, the point out. Put heavy rich mayonnaise dressing in a paper bag that holds a fancy tube and fill each artichoke (that first must be ice cold) with the mayonnaise dressing. Decorate all around with the fine-cut strip of Spanish pepper and in between each artichoke put a small crisp lettuce leaf and between the artichokes and artichoke arrange the lettuce leaves one resting on top of the other.
Jerusalem Artichoke Salad with Mayonnaise Dressing a la Oden
Salade de Topinambours, assaisonnement de Mayonnaise, a l’Oden
Records on this page
Artichokes with Mayonnaise a la BrigittaJerusalem Artichoke Salad with Mayonnaise Dressing a la Oden