French Artichauts
From My mother's cook book, 1902
Artichauts can also be served boiled with a piquant sauce.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.
French Artichauts. — Provide: six large artt- chauts, two ounces of butter, one ounce of flour, one gill of cream, one and one-half gills of milk, one grain of cay- enne, one dessert spooonful of salt, one saltspoonful of pepper. The artichauts must first be scraped and thrown into vinegar and water, three parts water, and one part vine- gar, to preserve their color, When all are scraped transfer them from the vinegar- - water to a saucepan containing sufiicient boiling water, into which must be thrown the salt, to cover them nicely, and boil them until a skewer will pierce theip readily. Melt now in a small saucepan the butter, stir into it the flour, and, by degrees, the milk also, stirring all until boiling. Add to this the cream and letting the mixture cook for two minutes longer, season it with the salt and pepper, when thq sauce should be poured into a vegetable dish and the artichauts taken from the boiling water, and thoroughly drained, must be arranged to stand up in regular order in it. I<^ VEGETABLES. Note. — It is sometimes preferred to serve the artkhauts plainly boiled, as above, with a saoce piquant of vinegar, salad oil, pepper and salt. Brussels Sprouts. — Prepare : One quart of Brus- sels sprouts, one ounce of butter, one dessert spoonful of salt
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