Artichokes a la Reine

Ingredients

• a thin coating of aspic jelly
• puree of artichokes
• cream of chicken, veal, or game

Method

1. 1

   Line the halves of the small artichoke moulds with a thin coating of aspic jelly, and place on ice to set.

2. 2

   Then fill in with a mixture of equal parts of puree of artichokes well reduced, and cream of chicken, veal, or game.

3. 3

   Next press the halves together and place on ice for half an hour, when they will be ready to be turned out.

4. 4

   Dish them on some small paste tablets and garnish each with a ring of chopped aspic.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 109. The excerpt below is the record exactly as published.

Artichokes a la Reine. — Line the halves of the small artichoke moulds with a thin coating of aspic jelly, and place on ice to set. Then fill in with a mixture of equal parts of puree of artichokes well reduced, and cream of chicken, veal, or game

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