Cardoons Boiled in Butter

Ingredients

• two or three heads of Cardoons
• a lump of butter
• a little vinegar
• a little grated nutmeg

Method

1. 1

   Prepare Cardoons, cut into pieces, clean, blanch, and peel.

2. 2

   Boil in water with butter and salt until tender.

3. 3

   Drain, simmer in melted butter, adding vinegar and nutmeg.

4. 4

   Serve on a dish.

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 Boiled in Butter. — Prepare two or three heads of Cardoons, cut them up in pieces of any length, clean them, remove the threads, blanch and peel them, put them into a saucepan with sufficient water to cover them, and add a lump of butter kneaded with salt. Set the saucepan on the fire and boil them until they are done and quite tender ; then take them out, drain, put them into a saucepan with hot melted butter, and simmer gently for a few minutes, adding a little each of vinegar and grated nutmeg. Turn the whole out on to a dish, and serve. Cardoons Boiled in Stock. — Cut the stalks off white and tender Cardoons, remove the prickles, put them into boiling salted water, and boil them for a-quarter-of-an-hour; then drain them, rub off the skins with a cloth, and put them into cold water. Put them in a saucepan, cover with white stock, and let them simmer until they are done ; then take them out carefully, arrange on a dish, pour over melted butter sauce, and serve. Cardoons with Brown Sauce.— Select white and tender Car- doons, chop off the green stems, and cut the white stems into pieces about 2iin. or 3in. in length. Wash these thoroughly, plunge them into a saucepan of boiling water, with salt and a little vinegar

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