Artichokes with White Sauce

Ingredients

• Wash them well, peel and shape them to a uniform size
• 13^ oz. butter
• a tablespoonful of flour
• 3^ pint of boiling water
• white pepper
• salt
• the yolks of two eggs
• the juice of a lemon

Method

1. 1

   Boil the artichokes in salted water for 15-20 minutes.

2. 2

   Drain thoroughly and serve with a sauce made by mixing butter and flour over the fire, adding boiling water, seasoning, and stirring until thickened.

3. 3

   Off the fire, stir in beaten egg yolks and lemon juice.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 55. The excerpt below is the record exactly as published.

rtichokes, with White Sauce — Wash them well, peel and shape them to a uniform size; throw them into boiling salted water, and let them boil fifteen to twenty minutes; drain them at once thoroughly; put them on a dish and serve with the following sauce poured over them: Mix over the fire 13^ oz. butter with a tablespoonful of flour; add 3^ pint of boiling water, white pepper and salt to taste; stir till the sauce thickens, then take the saucepan off the fire, and stir in the yolks of two eggs, beaten up with the juice of a lemon

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