Stuffed Artichokes with Chicken, a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 6
Serve 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 419. The excerpt below is the record exactly as published.
Stuffed Artichokes with Chicken, a la Hollandaise Artichauts farcis de Poulet, a la Hollandaise Cook artichokes [see recipe: Artichokes with Butter]. Cut in halves lengthwise, remove the fluffy part, stuff with chicken mousse, put in oven with some sherry and water in the pan and cook — well covered — about eight minutes. Serve on a platter, with a whole cooked artichoke in the centre and the halves around, with a hol¬ landaise sauce at the side. Stuffed Artichokes with Chicken, a la Hammond Artichauts farcis de Poulet, a la Hammond Cook artichokes [see recipe: Artichokes with Butter]; cut in halves lengthwise, remove the fluffy part. To six halves of arti¬ chokes take one cup of the white meat of a cooked chicken (cut in dices) ; add one cup very hot hollandaise or bearnaise sauce
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