Cardoons with Ox-Marrow

Ingredients

• one or two heads of Cardoons
• 1 wine-glassful of white wine
• the juice of three lemons
• a few cloves
• a few peppercorns
• a small lump of well-kneaded butter
• one onion
• slices of bacon

Method

1. 1

   Cut Cardoons into 6-inch pieces, soak in acidulated water, blanch for 15 minutes, then drain.

2. 2

   In a saucepan, combine wine, broth, lemon juice, cloves, peppercorns, and butter.

3. 3

   Cover with bacon and boil until done.

4. 4

   Arrange on a dish and serve with brown sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 143. The excerpt below is the record exactly as published.

one onion, two cloves, one faggot, a little salt and mignonette pepper to taste, and a few slices of lemon without the pips. Place the pan on the side of the fire, and simmer gently until done. Take them out, drain them, and they are ready for use. Cardoons ■with Ox-Marrow. — (1) Take some Cardoons cooked as in Cardoons for Garnish, arrange them in a silver casserole, and pour over a little Spanish sauce. Blanch some ox-marrow by putting it into boiling water, take it out, drain it, and spread over pieces of toast cut iin. thick, 2in. long, and lin. wide ; sprinkle these over with salt, glaze them, and put them in a hot oven for about four minutes. Arrange the Cardoons on a dish, place the pieces of toast on the top, and serve . (2) Cut the white stems of one or two heads of Cardoons into pieces about 6in. long, remove the fibrous skin, and put Fig. 333. Cardoons with Bouchees of Ox-marrow. them into acidulated water to soak. Take them out, put them into a saucepan of water, and blanch them for about fifteen minutes over a clear fire with the cover on the pan. Drain them, plunge them into cold water to steep, drain once more, and put into a saucepan; pour over them 1 wine- glassful of white wine, moisten to their height with broth and toppings, and add the juice of three lemons, a few cloves and peppercorns, and a small lump of well-kneaded butter. Cover the whole over with slices of bacon

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