FoNDs d'Artichauts a la Duchesse
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 15. The excerpt below is the record exactly as published.
FoNDS d'Artichauts a la Duchesse — ^Artichoke Bottoms, Duchess Style. Cut (rather small) some cooked green asparagus and some shrimps ; season with salt, paprika and a dash of vinegar and bind with Mayonnaise sauce and a little melted jelly
Cook this with the app: pantry check, scaling, and the assistant.