Artichoke Bottoms a la Bechamel

Ingredients

• equal proportions of parsley, mushrooms, and shallots
• butter
• a small quantity of fresh breadcrumbs
• season with salt, pepper
• yolks of two eggs

Method

1. 1

   Prepare the artichoke bottoms.

2. 2

   Chop equal proportions of parsley, mushrooms, and shallots.

3. 3

   Fry these in butter, add breadcrumbs, season, and mix with yolks of eggs.

4. 4

   Fill the artichoke bottoms and bake for about twenty minutes.

5. 5

   Pour over white Bechamel sauce before serving.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

Artichoke Bottoms a la Bechamel. Prepare the artichoke bottoms in the usual manner. Chop equal proportions of parsley, mushrooms, and shallots. Fry these for a few minutes in butter, add a small quantity of fresh breadcrumbs, season with salt, pepper, and mix with the yolks of two eggs

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