FoNDs d'Artichauts a la St. George
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 14. The excerpt below is the record exactly as published.
FoNDs d'Artichauts a la St. George — Artichoke Bottoms, St. George Style. Chop (fine) equal parts of cooked breast of chicken and celery and season with salt, red pepper and a dash of vinegar. Add some Mayonnaise dressing and some melted aspic jelly
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