Cardoons a l'Espagnole

Ingredients

• very white heads of Cardoons
• Cut |lb. of fat bacon
• a small piece of beef-suet
• 2oz. of butter
• half a lemon cut into thin slices
• 1 teacupful of broth
• 1 teacupful of Spanish sauce

Method

1. 1

   Prepare Cardoons, blanch in boiling water, refresh in cold water.

2. 2

   Stew bacon and suet with butter, lemon, and water.

3. 3

   Add Cardoons, boil, then simmer in Spanish sauce and broth.

4. 4

   Serve immediately.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 141. The excerpt below is the record exactly as published.

Cardoons a l’Bspagnole. — (1) Procure some very white heads of Cardoons, cut each leaf into slices Gin. long (with the exception of the hollow ones, which are tough and thready), and remove all the prickles. Put the thickest leaves into a saucepan of boiling water, and boil them for a few minutes; then put in the leaves of the heart, turn the middle stalks into olive shapes, put them into the boiling water with the others, and blanch them also. Next try a piece in cold water to see whether the slime which is on the surface will come off by rubbing; if so, take them off the fire immediately, refresh them in cold water, wash them, and rub off all the slime. Prepare a blanc as follows : Cut |lb. of fat bacon and a small piece of beef-suet into large squares, put these into a saucepan with 2oz. of butter, half a lemon cut into thin slices

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