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Salad of Artichoke Bottoms
From Luncheons, 1902
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 Luncheons (1902) by Mary Ronald, page 44. The excerpt below is the record exactly as published.
SALAD OF ARTICHOKE BOTTOMS, LETTUCE, AND PEAS, WITH MAYONNAISE. GAME — SALADS — COLD SERVICE — CHEESE 119 No. 5. Bouquet salad. Use a good head of cabbage lettuce. Arrange the wliite leaves, in a bunch resembling the natural head, in the center of a flat dish. Garnish with slices of tomato and hard-boiled eggs. Just be- fore serving cover the whole with plain French dressing. Use a spoon and pour the dressing on carefully so that all the parts will be moistened without being disarranged. jMaj^onnaise may be used on the eggs and tomato if preferred, in which case the dressing should be put on the eggs in the cups under the yolks. Salads Nos. 6-7-8-9. Bouquet salads arranged as ex- plained in legends under the illustrations. No. 10. Daisy salad. Select tender green leaves of lettuce. Cut the stalks so that the leaves will lie straight and keep in place. Put a spoonful of mayonnaise in each leaf, then arrange on each one in rosette form the wliite of a hard-boiled egg cut lengthwise into strips, and place a whole yolk in the center. No. 11. Salad of asparagus tips. See illustration No. 98. No. 12. Salad of artichoke bottoms. Take artichoke bottoms as they come from the can. Rinse them off with cold water. Spread each one with mayonnaise and pile on it as many vegetables as it will hold. Use green peas, string beans, flowerets of cauliflower, or any mixture of vegetables
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