 ... melted butter ; then stir in a very little flour, and moisten with a little stock. Season with a bouquet of herbs, minced mushrooms, and a teaspoonful of vinegar, pass through a sieve, and pour over the artichokes. Stuffed Artichokes. Artichauts Farcis....  Savouries À la Mode - Page 41by Mrs. De Salis (Harriet Anne) - 1894 - 78 pagesFull view - About this book
 | Cassell, ltd - 1883 - 1296 pages
...2d. to Id. each. Artichokes, Stuffed. — Thoroughly wash the artichokes. Boil them until they are nearly tender, drain them, remove the middle leaves...good forcemeat, and put them in a moderate oven until tho meat U sufficiently cooked. Make a little pood melted butter to serve with, them. Time to bake,... | |
 | Mrs. De Salis (Harriet Anne) - Cooking (Relishes) - 1887 - 72 pages
...with the sauce poured over as hot as possible. Stewed Artichokes with Essence of Ham. Artich-vits a 1'Essence de Jambon. Trim the artichokes, cut out...cooked. Make a good rich brown gravy to serve with them. Artichokes a la Lyonnaise. Artichauts a la Lyonnaise. Cut up the artichokes into quarters, remove the... | |
 | Christine Terhune Herrick - Cooking - 1904 - 376 pages
...stew, five or six minutes. Stuffed Artichokes Thoroughly wash the artichokes. Boil them until they are nearly tender, drain them, remove the middle leaves...oven until the meat is sufficiently cooked. Make a little good melted butter to serve with them. Time to bake, half an hour. Allow one for each person.... | |
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