|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from VEGETABLESSalad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
To Boil Rice
Artichokes (french Or Globe)
Sour Buttered Beets
PurÉe Of Celeriac
Cauliflower With Brown Crumbs
JERUSALEM ARTICHOKE(Vegetables) - (The International Jewish Cook Book)
This vegetable is in season in the fall and spring, and may be cooked
like kohl-rabi and served in a white cream or sauce. The artichoke may
also be cooked in milk.
When this is done, cut the washed and peeled artichoke into cubes, put
in a stew-pan, and cover with milk (a generous pint to a quart of
cubes). Add one small onion and cook twenty minutes. Beat together one
tablespoon of butter and one level tablespoon of flour, and stir this
into the boiling milk. Then season with one teaspoon of salt and
one-fourth teaspoon of pepper, and continue the cooking one-half hour
longer. The cooking should be done in a double boiler. The artichoke
also makes a very good soup.
FRENCH ARTICHOKES WITH TOMATO SAUCE
Pick off from the solid green globes the outer tough petals. Scoop out
with a sharp-pointed knife the fuzzy centres, leaving the soft base,
which is the luscious morsel. Cut each artichoke in halves, wash, drain
and fry brown on each side in olive oil Make tomato sauce and cook
thirty minutes in that mixture. Then serve.
JERUSALEM ARTICHOKES FRIED.Cut in slices after parboiling them, dip in batter, and fry.
Cream Of Jerusalem ArtichokesWash and peel enough artichokes to make a pint when cut in slices. Put
them in a saucepan with a tablespoonful of butter, let them simmer in
this for a few minutes without taking color, then cover with water and
boil until tender. Rub through a sieve, put back on the stove with a
quart of milk, and a tablespoonful of butter rubbed into a
tablespoonful--slightly heaping--of flour, season to taste with salt and
pepper, let it come to a boil. Remove from the fire and add two egg
yolks, beaten with half a cup of cream, stir rapidly, and serve at once.
Jerusalem ArtichokesWash and peel a dozen artichokes, selecting them as nearly the same size
as possible. Cover with boiling water and cook until tender, drain at
once and pour over them a cream sauce, sprinkle a little finely chopped
parsley over them and serve.
Raw Jerusalem Artichokes And Lettuce SaladWash and peel the artichokes, cut in very thin slices and put into an
earthen bowl with vinegar and water with a lump of ice in it. The
vinegar will prevent them from turning dark. When ready to serve, place
in the center of nice, fresh lettuce and serve with a French dressing.
Viewed 1983 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|