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Creamed Artichokes

(Vaughan’s Vegetable Cook Book)

Slice six artichokes, boil in salted water and when tender, drain. Brown

slightly in a saucepan one tablespoonful of butter and a dessert

spoonful of flour, add a cup of rich milk, season with a half

teaspoonful of salt, the same amount of sugar and a dash of pepper; boil

two minutes, then stir in two eggs well beaten in two tablespoonfuls of

milk, add the artichokes and the juice of half a lemon and let simmer

three minutes longer; when dished up sprinkle one-third of a salt spoon

of pepper over them and serve hot.

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