Cardoons and Bechamel Sauce
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.
Cardoons and Bechamel Sauce. Prepare and cook the cardoons in salted water containing lemon juice. After having drained them, arrange in a vegetable dish, cover with a well-reduced Bechamel sauce, sprinkle over very little cayenne and a grate of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.