Fried Artichokes
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 32. The excerpt below is the record exactly as published.
Fried artichokes. Tartelettes à la vanille. Vanilla tartlets. Fried artichokes. Cut your artichokes into slices lengthways, remove the chokes, cut off the tops of the leaves, trim the bottoms, wash them in vinegar and water, drain them and dip into a thin paste, made of eggs, flour, cream, pepper, salt, and half a wine- glass of brandy ; fry in either olive oil or lard
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