Cardoons en Blanquette
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 140. The excerpt below is the record exactly as published.
Cardoons en Blanquette. — Cook some Cardoons in the same way as in Cardoons for Garnish, and when they are done cut them into lengths, mix them with hot German sauce, put this in a silver casserole, and garnish with croutons of bread fried in butter
Cook this with the app: pantry check, scaling, and the assistant.