Fonds D’Artichauts Aux Pointes D’Asperges
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 360. The excerpt below is the record exactly as published.
FONDS D’ARTICHAUTS AUX POINTES D’ASPERGES Prepare the artichoke-bottoms as above; stew them in butter, and garnish them with asparagus-heads, cohered with cream
Cook this with the app: pantry check, scaling, and the assistant.