Puree of Artichokes

Ingredients

• Boil 1 quart of peeled artichokes
• 1 slice of onion
• 1/2 teaspoonful of summer savory
• add 1 pint of thick cream
• 1 teaspoonful of corn-starch
• 1 tablespoonful of butter

Method

1. 1

   Boil artichokes with onion and savory until soft, press through a colander, return to heat, add cream and seasonings, and simmer.

2. 2

   Serve with toasted biscuits.

As published

This recipe was extracted from 365 tasty dishes (1906), page 28. The excerpt below is the record exactly as published.

g tablespoonful of butter, i heaping tablespoonful of fiour, i}^ cupfuls of milk and a seasoning of salt and pepper. Butter a shallow dish, put in half of the potatoes, June^ season them, add half the sauce, then the remainder of the potatoes and sauce. Over all pour I well-beaten egg and bake in a quick oven until the egg is set. a6«— Cherry Shortcake. Chop up, with a silver knife, after pitting them, some fine sweet cherries, and sift over the fruit a generous layer of sugar ; set aside for an hour before making the shortcake, to form juice. For the pastry make rich biscuit crust. Into i pint of sifted flour — 2 cupfuls — mix a little salt and 2 level teaspoonfuls of baking powder. Sifl again, and rub in I tablespoonful each of lard and butter. Add I well-beaten tgg and enough milk to make a dough to roll out. Bake in a biscuit-pan in two layers half an inch thick; to keep them separate, place flecks of butter between. This requires a quick oven, as for biscuit. When done, cut the crust into individual pieces and spread the prepared cherries be- tween and on top. Serve with whipped cream, flavored with the remainder of juice. 27.— Blue Pish Salad. Remove the skin and bones from 2 pounds of steamed or boiled blue fish and break into 100 June. good-sized flakes. Cover with a French dressing made with ^ of a teaspoonful of salty ^ of a teaspoonful of white pepper, 4 tablespoonfuls of olive oil and i table- spoonful of vinegar and let stand for at least one hour. Arrange on a bed of lettuce or nastiurtium leaves and serve with mayonnaise or a boiled dressing. If blue fish cannot be procured any other firm-fleshed fish may be used in its place. 28.— Bouillon Potatoes. Pare the potatoes and cut them into small balls, ovals or cubes. Parboil in salted water for five minutes. Drain, place in a sauce- pan, add sufficient boiling-hot bouillon or clear stock to cover and simmer gently until tender. Drain and serve in a hot dish sprink- ling with a little finely-chopped parsley. ag.— Cherries with Rice Cream. Cook }i a cupful of washed rice five minutes in boiling water ; drain, add i pint of milk and cook over hot water until tender and the milk is absorbed ; add ^ teaspoonful of salt, 4 tablespoonfuls of sugar, i table- spoonful of butter and i teaspoonful of lemon June. extract. Pour into small timbale molds, set them in a pan of hot water and cook in the oven fifteen minutes. In the meanwhile make a syrup of i cupful of sugar and i cup- ful of water, boiling for ten minutes; add 2 tablespoonfuls of lemon juice and i pint of pitted cherries. Cook five minutes. Turn the rice timbales into a serving dish, pour around them the sauce and serve. 30.— Puree of Artichokes. Boil I quart of peeled artichokes with I slice of onion and ^ of a teaspoonful of summer savory, in salted water until very soft. Cook them until nearly all of the water is evaporated, then press through a colander. Return to the fire and add i pint of thick cream, a seasoning of cayenne pepper, a sprig of parsley and i teaspoonful of corn-starch

Cook this with the app: pantry check, scaling, and the assistant.