Frenchpescatariannut-freesoy-freeshellfish-free
Artichokes with Hollandaise Sauce
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 58. The excerpt below is the record exactly as published.
Artichokes with HoUandaise Sauce Artichokes may be procured both canned and fresh. If canned, drain, wash in cold water, drain again, then let them stand in French Dressing for one half hour. Drain, dip in crumbs, Qgg and crumbs, and fry in deep fat, or dip in Fritter Batter and saute in pork fat or butter. Serve with HoUandaise Sauce. Asparagus served in Croustades Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades. Cauliflower au Gratin Boil one cauliflower until tender. Separate flowerets and chop tough parts. Arrange in buttered shells, or ramekins with White Sauce, sprinkle with grated cheese, cover with buttered and seasoned crumbs, and brown in a quick oven. ~ Celery au Jus Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. Cook in salted boiling acidulated 148 lowney's cook book water five minutes. Drain. Melt three tablespoons butter; add three tablespoons flour and a cup and a half of water in which celery was cooked. Season with salt, pepper, and a few drops of Worcestershire Sauce
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