Artichoke Bottoms a la Villeroi

Ingredients

• 4 yolks of eggs
• seasoned with vinegar
• salt
• breadcrumbs

Method

1. 1

   Prepare artichoke bottoms, boil in salted water with vinegar, drain, and cool.

2. 2

   Prepare Villerov sauce and blend with egg yolks.

3. 3

   Dip artichokes in sauce, roll in breadcrumbs, dip in beaten eggs, crumb again, and fry in hot fat until brown.

4. 4

   Drain and serve garnished with parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.

Artichoke Bottoms a la Villeroi. Prepare the artichoke bottoms as in the preceding recipe. Boil them in salted water seasoned with vinegar, drain them and let them cool. This dish is best if the artichokes are small. Prepare a well- reduced Villerov sauce and blend it with 4 yolks of eggs. Dip each artichoke bottom into this, and then set them on a tray to allow them to get quite cold. When the sauce is firm roll each bottom separately in breadcrumbs

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