Thistle Heads with Spanish Sauce

Ingredients

• a few heads, or cardons, all very white
• pieces of beef marrow
• a few slices of lemon
• a little salt

Method

1. 1

   Select thistle heads, cut leaves into strips, blanch in boiling water, then cool in cold water.

2. 2

   Wash clean and boil in blanc, ensuring not to overcook.

3. 3

   Drain and serve with essence reduced from Espagnolo.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1982. The excerpt below is the record exactly as published.

pieces of beef marrow, all of a size, which put in warm water to draw out all the blood. When thoroughly disgorged, blanch and stew them in water with a little salt and a few slices of lemon to keep them white. When done, drain in a clean towel, and put them into the essence, which is some Espagnolo reduced. Drain the fat, and do not forget to add a little sugar, which is THI ( 968 ) THY requisite in all dishes of cardons, as it improves them greatly, cardons being not unfrequently bitter. Thistle Heads with Spanish Sauce. — "This dish," says M. Ude, " requires great attention and no small share of skill in the art of cooking. It is not much relished in England, but in France it is held in the highest estima- tion. It is always one of those selected to try the skill of a cook. * ' Select a few heads, or cardons, all very -whit

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