Cream Of Artichokes

Ingredients

• half a pint of mirepoix (No. 138)
• one ounce of butter
• three tablespoonfuls of flour
• half a tablespoonful of salt
• three pints of white broth (No. 99)
• two well-pared, fresh, or three canned, artichokes
• half a cupful of cream
• a handful of croutons souffles (No. 134)

Method

1. 1

   Heat mirepoix with butter, add flour and salt, moisten with broth, and add artichokes.

2. 2

   Cook for thirty minutes, strain, stir in cream, and serve with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 100. The excerpt below is the record exactly as published.

Cream Of Artichokes. — Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding three tablespoonfuls of flour, and half a tablespoonful of salt; moisten with three pints of white broth (No. 99), and put in two well-pared, fresh, or three canned, artichokes, and cook well for thirty minutes; strain through a sieve, stir in half a cupful of cream, and serve with a handful of croutons souffles (No. 134)

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