Quartered Artichokes

Ingredients

• four large artichokes
• a lemon
• salt water

Method

1. 1

   Cut artichokes in quarters, remove fuzzy parts, rub with lemon, and boil in salt water until soft.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 95. The excerpt below is the record exactly as published.

Quartered artichokes. Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black. Boil in salt water until soft. Pears Bourdaloue. Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet butter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown. Serve very hot. 120 THE HOTEL ST. FRANCIS COOK BOOK APRIL 29 BREAKFAST LUNCHEON Strawberries with cream Pickled salmon, St. Francis Fried hominy Eggs> Commodore Country sausages Hashed fillet of beef, Sam Ward Rolls Cocoanut custard pie Coffee Demi tasse DINNER Cream of parsnips Ripe olives Tomcods, Montmorency Chicken saute, Madeleine Alligator pear salad Omelette au cognac Coffee Pickled salmon, St. Francis. Cut in small pieces two pounds of raw salmon and put in saute pan, add a can of sliced cepes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a glass of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomaotes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold. Eggs, Commodore. Cook the eggs en cocotte, just before serving pour a little Bearnaise sauce on top. Hashed fillet of beef, Sam Ward. Take the unused portions of roasted or larded tenderloin of beef and cut in small squares. Also an equal amount of boiled potatoes cut in the same way. In a saute pan put one chopped onion and two green peppers cut in small dices, with two ounces of butter. Simmer until soft, then add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes. Serve on platter with chopped parsley on top, and garnished with small pieces of toast. Cream of parsnips. Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce. Boil for ten minutes and then pass through a fine sieve. Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet butter before serving. Tomcods, Montmorency. Put four tomcods on a buttered flat saute pan, season with salt and pepper, put four canned heads of mushrooms on top of each fish, cpver with Italian sauce, sprinkle with a little grated cheese, put small bits of butter on top, and bake in a moderate oven for twenty minutes. Before serving pour the juice of two lemons over the fish, sprinkle with chopped parsley, and serve in same pan. Chicken saute, Madeleine. Joint two spring chickens and put in saute pan with three ounces of butter, season with salt and pepper, and then simmer for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes. Add one pint of boiling milk and boil for ten minutes. Then remove the chicken to a platter, bring the sauce to a boil, add one cup of cream, and strain over the chicken. See that the sauce is well seasoned. Sprinkle about one and one-half cupfuls of macedoine vegetables over all. Omelet au cognac. Sprinkle a plain omelet with plenty of powdered sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet, and set afire before bringing to the table. THE HOTEL ST. FRANCIS COOK BOOK 121 APRIL 30 BREAKFAST LUNCHEON Raspberries with cream Grapefruit en supreme Waffles Eggs a la Turque Chocolate with whipped cream Chickens' legs, deviled Crescents Asparagus Hollandaise Gauffrette potatoes Apple pie American cheese Coffee DINNER Consomme printanier royal Salted almonds Halibut, Richmond Roast tame duck with olive sauce Sweet potatoes, country style Stewed tomatoes, family fashion. Cold asparagus, mayonnaise Biscuit Tortoni Assorted cakes Coffee Eggs a la Turque. To shirred eggs add a few chickens' livers saute, in brown gravy. Place a slice of truffle on top of each egg. Deviled chickens' legs. Left over boiled or broiled chickens' legs may be utilized. Season with salt and pepper, spread with a little French mustard mixed with a little powdered mustard and Worcestershire sauce. Roll in fresh bread crumbs, and broil over a slow fire. When done serve on a platter with devil sauce, or sauce poivrade. Devil sauce. In a casserole put one chopped shallot and one ounce of butter, and merely warm, then add the juice of a lemon

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