Garnishing Gourmet
From The table, 1889
Serves 1
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.
Garnishing Gourmet. — Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped ; add half a glassful of Madeira wine, and let cook five min- utes ; pour in half a pint of Madeira sauce
Cook this with the app: pantry check, scaling, and the assistant.