Stuffed Artichokes (a la Princesse)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a whole artichoke in the centre, with hollandaise sauce at the side as an entree.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 420. The excerpt below is the record exactly as published.
for four artichokes, take one cup chicken mousse, put one tablespoon of the mixture
Cook this with the app: pantry check, scaling, and the assistant.