Chapter XVIII · Vegetables and Farinaceous Products · No. 2029
Built upon: No. 151Manied Butter
2029—Cœurs d’Artichauts à la Clamart
Select some very tender small artichokes, and trim them.
Set them in a buttered cocotte, with a small quartered carrot and three tablespoonfuls of freshly-shelled peas to each artichoke, add a large faggot and a little water, and salt moderately. Cover and cook gently in a steamer. When about to serve, withdraw the faggot, and slightly thicken the liquor with a little No. 151, Manied Butter butter.
Serve the preparation in the cocotte.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2029, p. 624. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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