Artichoke Purée

Ingredients

• 1 lb. artichokes
• 1 onion
• 1 oz. butter
• 1 pint white stock
• ½ oz. cornflour
• ½ gill milk
• 1 gill cream
• Pepper and salt

Method

1. 1

   Wash, and peel the artichokes very thinly—adding a few drops of vinegar or lemon juice to the water to preserve the colour.

2. 2

   Melt the butter, add the artichokes and onion cut in pieces, and fry without browning.

3. 3

   Add the stock and salt, cook until the artichokes are quite soft, from one to two hours.

4. 4

   Rub through a hair sieve.

5. 5

   Add the cornflour broken with the milk, and cook for ten minutes.

6. 6

   Season; add cream, and reheat without boiling.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 4. The excerpt below is the record exactly as published.

ARTICHOKE PUREE. 1 lb. artichokes. 1 onion. 1 oz. butter. 1 pint white stock. ^ oz. cornflour. ^ gill milk. I „ cream. Pepper and salL [ 21 ] cut in pieces, and fry without browning. Add the stock and salt, cook until the artichokes are quite soft, from one to two hours. Rub through a hair sieve. Add the cornflour broken with the milk, and cook for ten minutes. Season ; add cream, and reheat without boiling. VEGETABLE MARROW PUR^IK Wipe and peel the marrow, remove seeds, and cut in pieces. Melt the butter, toss the vegetables in it for five minutes. Add the stock and salt ; boil up, and skim if necessary. Simmer until marrow is soft, from one to one and a half hours, then rub through a hair sieve. Add cornflour broken in the milk ; cook for ten minutes. Season ; add the cream, and reheat without boiling. 1 lb. vegetable marrow. 2 sticks celery. 1 onion. 1 oz. butter. 1 pint white stock. ^ oz. cornflour. ^ gill milk, i „ cream. Pepper and salt. / [ M ] BRUSSELS SPROUT PURfiE. 1 lb. sprouts. 1 oz. butter. 1 pint boiling white stock. Salt and pepper. ^ gill cream. Green colouring. Boil and drain the sprouts. Pass through a hair sieve, and add the boiling stock ; reheat without boiling. Season ; add cream and colouring. GREEN PEA PUR^E. 1 lb. green peas. A few sprigs of mint. „ „ parsley. 1 pint boiling white stock. ^ gill cream. Green colouring (if neces- sary). Pinches of salt and sugar. Put the peas, a few of the pods, the parsley, and the mint into the boiling stock, and cook until tender. Rub through a hair sieve, re- heat, season, and add the cream. Note. — If too thin, thicken with one tea- spoonful cornflour after sieving. [ S8 ] PUR^E DE MARRONS. ^ Ib. chestnuts. 1 onion. oz. butter. 1 quart white stock. 1 gill cream

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