Artichokes Filled with Cauliflower
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 40. The excerpt below is the record exactly as published.
Artichokes filled with cauliflower. Remove the leaves and trim the bot- toms of four cold artichokes. Cut in four a boiled and well-seasoned cauli- flower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon
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