Stewed Cardoons

Ingredients

• four Cardoons
• a small bunch of sweet herbs
• 1 wineglassful of white wine
• 2 breakfast-cupfuls of veal gravy
• a little ground mace
• salt to taste
• pepper to taste
• a thickening of butter
• the juice of half a lemon

Method

1. 1

   Trim and wash Cardoons, cut into 2-inch pieces.

2. 2

   Place in a saucepan with herbs, mace, salt, and pepper.

3. 3

   Add white wine and veal gravy, cover, and cook gently until tender.

4. 4

   Thicken with butter and flour, boil until thick, remove herbs, and add lemon juice.

5. 5

   Serve on a dish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 144. The excerpt below is the record exactly as published.

salt to taste, and pour in sufficient water to moisten. Put the saucepan on the fire, and as soon as the liquor boils mix in a lump of butter kneaded with flour, and cook until the Cardoons are done. Put a little Fig. 334. Cardoons with Ox-Marrow. gravy and ox-marrow into a saucepan, stir them well in the bain-marie, add a little thickening, put the saucepan on the side of the fire, place the Cardoons from the ham and bacon mixture in it, and simmer gently for about ten minutes. Have ready some slices of bread about jin. thick, cut off the crust, toast and cover them over with blanched marrow, spread a little beef-glaze over, and warm it with a salamander ; put the stewed Cardoons in the centre of a dish, place the pieces of toast round, and serve. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 297 Cardoons — continued. (6) Procure four or five freshly-gathered Cardoons, cut them into pieces of equal length, and blanch them in slightly acidulated scalding water. Trim off the prickles, rub off the skin and slime, and then soak the Cardoons in cold water for a few minutes. Drain, put them in a stewpan, and cover with slices of bacon ; moisten to their height with white stock, white wine, and white broth, from which the fat has not been skimmed, in equal quantities ; boil the Cardoons until tender. Blanch some ox-marrow, and when firm drain it well, and cut it into small pieces. Drain the Cardoons when cooked, and lay them flat over a silver vegetable-dish, and pour hot Spanish sauce over them. Surround the base with three-corner meat cakes, that have been fried brown, and fill up the centre with balls of the marrow (see Fig. 334). Serve very hot. For a savoury luncheon dish this cannot be excelled, and invalids devour it with gusto. Cardoons with Veloute Sance. — Cut the leaves of the Cardoons into slices, with the exception of the tough, hollow ones, and remove all the prickles. Put the thickest leaves into a saucepan of boiling water, boil them for a few minutes, and then put in the leaves of the heart ; trim the middle stalks into large olives, put them in, and blanch them also. Rub a piece of the Cardoons in cold water to see if the slime will come off easily, if so, throw the lot in, and rub them well. When quite clean, put the Cardoons in white sauce, and boil them. Take the Cardoons out, put them in a stewpan with some stock-broth, and boil them quickly. When cooked, drain them, put them on a hot dish, pour some hot veloute sauce over, and serve. If preferred, French melted butter can be used in place of the sauce veloute. Fried Cardoons.— Trim off the outer leaves of four Cardoons, cut them up into 6in. lengths, thread them on string, put them into a saucepan with sufficient water or stock to moisten, and boil over a clear fire until they are done and quite tender. Take them out, drain, dust them over with flour, put them into a frying-pan with a small quantity of butter, and fry to a good colour. Drain them, put them on a dish, and serve with melted butter poured round, or in a sauceboat. The Cardoons may be tied in bundles, and then cooked, and served, if desired, in the same way as asparagus, with toast under them. Puree of Cardoons. — Remove the prickles from some white and quite sound Cardoons, blanch them in water for twenty minutes, rub off the skins, cut them into 3in. lengths, and put them on a wire-drainer in an oval stewpan ; lay on the top some thin slices of fat bacon, and cover them with a white dressing made of flour, stock, and clarified fat ; add one onion, two cloves, one faggot, some slices of lemon which have been peeled and all the pips taken out, and a little salt and pepper. Let these simmer until the Cardoons are done, then pour in an equal quantity of bechamel sauce ; reduce, and press the puree through a tammy-cloth. Before serving, add butter and double cream to the puree. Stewed Cardoons. — (1) Trim off the outer leaves of four Cardoons, string the white part, and cut them up into pieces about 2in. long ; put these into a bowl of water, wash them well, drain them, put them into a saucepan with a small bunch of sweet herbs, sprinkle over a little ground mace, salt, and pepper, pour over 1 wineglassful of white wine and 2 breakfast-cupfuls of veal gravy, cover over the saucepan, and cook gently until the Cardoons are done and tender. Add a thickening of butter rolled in flour, boil until the liquor is thick, remove the bunch of herbs, and add the juice of half a lemon. Turn the whole out on to a dish, and serve. (2) Use the white part only of the Cardoons ; scrape and wash them, and cut into pieces about the length of the little finger. Put them into a saucepan of boiling water with a lump of salt, and boil until the slimy skin can be easily rubbed off. Put the Cardoons in cold water, rub them well with a towel, and when all the slime is removed drain them ; cover the bottom of a stewpan with a thin layer of fat bacon, put in the Cardoons, and cover them with more bacon, a few slices of onions, a small bunch of thyme, parsley, and a bay-leaf tied together, the juice of half a lemon, one or two cloves, and salt and pepper to taste

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