Artichoke Bottoms a la Lucullus
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.
Artichoke Bottoms a la Lucullus. Prepare the artichoke bottoms and cook them as in the preceding recipe. Then stuff them with foie- gras mixed with 2 or 3 minced truffles. Put them next on a buttered fireproof dish and place on the top of each artichoke a slice of truffle. Cover the whole dish with a buttered paper
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