Artichauts Souffles a la Lyonnaise
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 109. The excerpt below is the record exactly as published.
Artichauts Souffles a la Lyonnaise. — Butter the moulds, then line them with a souffle of chicken lightly coloured with some spinach to represent the green leaves of an artichoke. Garnish the inside with a puree of mushrooms, fill up the remainder with souffle of chicken, poach them ; then turn out on to some small artichoke bottoms previously braised. Serve with supreme sauce
Cook this with the app: pantry check, scaling, and the assistant.