Artichoke Soup

Ingredients

• 1 tablespoon vinegar
• bay leaf
• celery
• onions
• artichokes
• stock
• milk
• pepper
• salt
• 1 dessertspoon of cornstarch

Method

1. 1

   Wash artichokes, put vinegar into water and keep artichokes in it while paring.

2. 2

   Cut onions, bay leaf, celery, and artichokes into slices.

3. 3

   Melt Crisco in a stewpan, fry vegetables for 10-15 minutes without browning.

4. 4

   Pour in stock and boil until tender.

5. 5

   Rub through a fine sieve, return to saucepan, add milk and seasoning, bring to boil and serve.

6. 6

   For thicker soup, blend cornstarch with little milk or stock and add before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 86. The excerpt below is the record exactly as published.

1 tablespoon vinegar into basin of water and keep artichokes in it as much as possible while paring them, to preserve their whiteness. Cut onions, bay leaf, cel- ery, and artichokes into slices, melt risco in stewpan, fry vegetables 10 or 15 minutes without browning; then pour in stock and boil until tender. Rub through fine sieve, return to saucepan, add milk and seasoning, bring to boil and serve. When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or a mashed potato should be blended with little milk or stock, and added to soup a few minutes before serving. February 3 Consomme du Barry Roast Ribs of Beef *Franconia Potatoes Corn Cakes Mashed Turnips Radish Salad Marshmallow Pudding Coffee *Franconia Potatoes—Pare 10 med- 1um-sized potatoes; parboil five min- utes. Place on grate under roast tibs of beef. Baste with melted Crisco, and bake from 20 to 30 minutes, turning often. 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Add 1 tablespoon melted Crisco, stifly beaten whites 5 eggs, 4 cup sugar, 1 tablespoon lemon juice, and salt to taste. Pour into Criscoed souffle mold and bake until brown, or 25 minutes. Serve cold with boiled custard or whipped cream. February 6 Rose and White Radishes with Butter Cream of Mutton Soup Baked Bluefish, Breslin Style * Planked Chicken Jerusalem Artichokes Saute Apple and Cress Salad Snow Pudding with Chocolate Sauce Coffee *Planked Chicken—Cream together 4 cup Crisco, 1 teaspoon minced onion, % tablespoon each of minced red pepper, green pepper, and pars- ley, 4 clove minced garlic, and | tea- spoon lemon juice. Split 1 young chicken as for broil- ing, place in pan, sprinkle with salt and pepper, dot over with Crisco, and bake until nearly done in a quick oven. Then Crisco plank, arrange upon it border made from 2 cups of hot mashed potatoes to which have been added seasoning and_ beaten yolks of 3 eggs. This is put on with a pastry tube and may be made as fanciful as desired, with rosettes and pyramids. Brush over with beaten egg diluted slightly with water, and place chicken in center. Peel and saute 8 large mushroom caps, place on chicken (which has been spread with prepared butter), place in very hot oven to brown potatoes and finish cooking chicken. Serve on plank at once. February 7 Crab Canapes St. Germain Soup *Braised Fillet of Beef French Bean Salad Bar-Le-Duc Cream Fruits Nuts Biscuits Cheese Coffee *Braised Fillet of Beef—Tie up filet of beef neatly with string and put in stewpan, bottom of which has been well Criscoed and lined with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes, then barely cover with stock, add 1 wineglass of sherry, and bring to a boil; then add 1 small onion stuck with cloves, 1 small turnip, | carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to taste. Let meat simmer gently in this for 1% to 2 hours. For garnish, take equal quantities of French peas and string beans, artichoke bottoms, new carrots and turnips. Cut latter in uniform shapes with fancy vegetable cutter, and cook them separate in consomme. Strain off about 34 pint of stock from fillet of beef, and pour on brown roux, made with 2 table- spoons each of flour and Crisco; stir until it boils, add small piece of glaze and reduce a little over quick fire. Add dash of kitchen bouquet, salt, and pepper. Dish up fillet of beef, glaze it with some of sauce, and ar- range vegetables around it in little heaps, each kind separate. Serve remainder of sauce in a boat. February 8 Faubonne Soup Baked Fish Grenadins of Veal Roast Pigeons Endive Salad *Fruit Snowballs Coffee *Fruit Snowballs — Cream %4 cup Crisco with % cup sugar, add 4 158 cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten egg whites. Mix and divide into small Criscoed molds, cover with Criscoed papers, and steam 35 min- utes. Turn out, sprinkle with pow- dered sugar, garnish with candied cherries and pineapple and serve with custard sauce made with egg yolks. February 9 Petite Marmite *Goulash of Veal Cauliflower, Cream Sauce Braised Endive Orange Salad Mousseline Pudding Coffee *Goulash of Veal—1% pounds lean veal, 1 pound partly cooked new potatoes, 4 tablespoons Crisco, % small onion, % pint cream, paprika, pepper, and salt. Free meat from skin and sinews and cut it into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat and fry lightly for several minutes, add onion, finely chopped, stir over fire for about 5 minutes, season with salt and pepper to taste and add potatoes. Pour off superfluous fat, mix carefully and moisten with cream and 1 tablespoon rich white stock, season with a suf- ficiency of paprika pepper to give sauce a pink tint, and cook gently for 20 minutes. It is best to cook the Goulash at latter stage in a fireproof earthenware stewpan, in which it should be sent to table. Great care must be taken so as not to break po- tatoes while cooking. Serve very hot. February 10 Broiled Beefsteak Baked Potatoes Creamed Onions *Waldorf Salad Jellied Figs Nut Cookies Coffee *Waldorf Salad—1 quart chopped apples, 2 cups diced celery

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