Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1846 edition. Excerpt: ...parsley, the juice of a lemon, and a little salt; make it into a sauce, which serve in the middle of the artichokes. It is not necessary to parboil them. ARTICHOKES! LA PROVENCALE. Clean some artichokes; boil them a quarter of an hour in water; take away the choke; put them in a baking-dish with some oil, cloves of garlic, salt and pepper; set this upon some hot cinders, and when the artichokes are done, take away the garlic, and serve them with the juice of a lemon only. STUFFED ARTICHOKES. These are dressed in the same manner as the preceding, except that instead of garlic, put into the middle of the artichokes some parsley, chopped chives, and a stuffing of meat or godiveau (see page 75;) when the leaves are roasted brown or crisp, serve the artichokes with fine herbs, a little oil, and the juice of a lemon. ARTICHOKES 1 LA BARIGOULE. Trim"and wash some artichokes, and boil them in water; drain them, and take away the chokes, which replace by a forcemeat thus prepared: --Chop finely some parsley, onions, mushrooms, fat bacon, and sweethread of veal blanched; with it fill each artichoke, which, with some butter, set over a gentle fire. When done, take them out and drain them, and serve them with whatever brown sauce you like. Or trim and wash them: parboil them sufficiently to be able to take away the choke with a spoon; warm some oil in a frying-pan, and therein put your artichokes by the side of the leaves; let them brown, and then drain them. Place them in a stewpan, the leaves uppermost, and on some slices of bacon, with bouillon, a bay-leaf, a little thyme, salt, and pepper; stew them well, and serve them with the sauce reduced. SAUCE FOR RAW AND BOILED ARTICHOKES, ASPARAGUS, &C. Take the yolks of two eggs boiled hard, and...
