Artichokes Genoese

Ingredients

• four good-sized artichokes
• one tablespoonful of butter
• one tablespoonful of flour
• one cupful of bouillon
• one teaspoonful of tarragon vinegar

Method

1. 1

   Trim artichokes, boil in soup stock until tender, then drain and cut into quarters.

2. 2

   In a saucepan, cook butter and flour for two minutes, add pepper, salt, bouillon, and vinegar, simmer, and stir in egg yolks before serving.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 23. The excerpt below is the record exactly as published.

ARTICHOKES GENOESE — Trim four good-sized artichokes ; remove some of the tough outer leaves and cut off half the tops. Boil in soup stock until tender ; then drain, cut in quarters, and serve with the following sauce : Put in a saucepan one tablespoonful of butter and one of flour ; cook for two minutes, and then add pepper and salt, one cupful of bouillon, one teaspoonful of tarragon vinegar

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