Cardoons with Marrow

Ingredients

• brown or yellow sauce
• slices of bacon

Method

1. 1

   Divide fresh cardoons into equal lengths, blanch in acidulated water, boil in white stock with wine and bacon, drain, and serve with sauce.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 127. The excerpt below is the record exactly as published.

Cardoons with Marrow. Cardoons are a vegetable not produced in the Northern climates, not even in Germany. The best cardoons are those produced in Spain; those culti- vated in the South of France, however, and in Italy, are also superior qualities. They are also grown in the United States. Nowadays fresh as well as preserved cardoons are almost common, everywhere; /. e. in all gastronomic countries; they are the subjects of a large trade. If exported fresh in winter time, they may be preserved in the best condition for several days. If exported in boxes, preserved according to the methods applied to other preserved victuals, they will keep for years, without their qualities being injured in the least. The great point in the preparation of cardoons, the point never to be forgotten is, keeping them as white as possible in cooking, and cooking them without excess; as cardoons 224 Artistic Cookery having cooked too long, lose a great deal of their fine flavor; yet neither dare they be kept too firm, because this would render them disagreeable to be eaten. Cardoons can be served, either with brown or yellow sauce ; in either case this sauce must be succulent, well clarified, and not too liquid. If the cardoons are fresh, they ought to be divided into pieces of equal length, then blanched in water moderately acid, to get off the outer fibres. They must moderately soak in cold water, then be boiled in a white stock, mixed with some white wine, and some white broth from which the fat has not been skimmed; they are covered over with slices of bacon

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