Cardoons with Brown Sauce

Ingredients

• white and tender Cardoons
• a small piece of the crumb of bread
• sufficient broth to moisten
• 1 teaspoonful of flour
• brown sauce poured over them

Method

1. 1

   Chop Cardoons, wash, boil in salted water with vinegar for 20 minutes.

2. 2

   Drain, rub off skin, place in a saucepan with bacon trimmings, broth, flour, wine, spices, and salt.

3. 3

   Boil slowly until done, serve with brown sauce.

Nutrition per serving

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.

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 or citric acid added. Put in a small piece of the crumb of bread to take away the bitterness from them, cover the pan over, and boil for twenty minutes. Take them out with a skimmer, dip them into cold water, and rub well on a cloth to remove the thin skin. Cover over the bottom of a saucepan with trimmings of bacon, put the Cardoons on these, add sufficient broth to moisten them to their height, 1 tea- spoonful of flour wet with water, a little white wine and acid, a few spices, and salt to taste ; cover the whole over with paper, and boil slowly until done. Take them out, drain, put them on a dish, and serve with brown sauce poured over them

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