Artichauts h, la Madras

Ingredients

• six green or globe artichokes
• J oz. of butter
• one table-spoonful of flour
• one dessert-spoonful of curry paste
• i dessert-spoonful of turmeric
• i dessert-spoonful of chopped Madras chutney
• i teaspoonful of mustard
• a pinch of ground mace
• i gill of stock
• i chopped apple
• I small piece of chopped cucumber
• a few raisins
• the meat of six prawns
• 2 table-spoonfuls of demi-glace
• 2 of tomato puree
• with a little cream

Method

1. 1

   Boil artichokes in salted water, remove leaves and scoop out bottoms.

2. 2

   Cook bottoms in white stock.

3. 3

   Fry shallot in butter, add flour, curry paste, turmeric, chutney, mustard, and mace.

4. 4

   Stir, moisten with stock, add apple, cucumber, raisins, and prawns.

5. 5

   Cook, sieve, reheat with cream and lemon juice.

6. 6

   Fill artichokes with rice, pour sauce around, garnish with prawns.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 14. The excerpt below is the record exactly as published.

Artichauts h, la Madras. (Globe Artichokes, Madras Style.) Boil six green or globe artichokes in salted water, and when nearly done, remove the leaves and scoop out the inside of bottoms, being careful not to break them. Trim them neatly, and finish cooking the artichoke bottoms in rich white stock. Prepare a sauce as follows : — Peel and chop a large shallot, fry in J oz. of butter a golden brown, add one table-spoonful of flour and blend, then add one dessert-spoonful of curry paste, | a dessert- spoonful of turmeric, i dessert-spoonful of chopped Madras chutney, i teaspoonful of mustard, and a pinch of ground mace. Stir this over the fire for a few minutes. Moisten with | a gill of stock, put in | a chopped apple, I small piece of chopped cucumber, a few raisins, and the meat of six prawns. Cook for \ an hour, then rub through a fine sieve. Re-heat, and add i table-spoonful of cream, and the juice of half a lemon ; then season to taste. Dish up the artichoke bottoms, fill them with 42 Recherche Entrees. plainly cooked rice, pour the sauce round the dish, and garnish with the heads of prawns. Add to the remaining portion of the mixture, 2 table-spoonfuls of demi-glace, and 2 of tomato puree, with a little cream

Cook this with the app: pantry check, scaling, and the assistant.