Soups, stocks, and purées / by Florence B. Jack.

  • Jack, Florence B.
Date:
1902
Catalogue details

Licence: In copyright

Credit: Soups, stocks, and purées / by Florence B. Jack. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ^ARTICHOKE SOUP 2.-ARTICHOKE SOUP. (Fr. Puree d’Artichauts.) Ingredients— I lb. Jerusalem Arti- chokes. I oz. lean Ham. I stick of Celery or ^ teaspoonful Celery Seed. I oz. Butter. I Bay Leaf. White Pep Some Parsley Stalks. I small Onion. pints White Second Stock. J pint Milk and i tea- spoonful Flour or i gill of Cream and 2 yolks of Eggs. :r and Salt. Method- First wash and brush the artichokes, then put them into a basin with clean cold water and peel them care- fully, changing the water as soon as it becomes dirty. Throw the artichokes as they are peeled into another basin of clean cold water, with a little vinegar or lemon juice in it, in order to preserve their colour. Skin and slice the onion thinly, wash and brush the celery and cut it into shreds, and cut the ham into small pieces. Melt the butter in a lined or enamelled saucepan, add the artichokes, drained and cut in thin slices, also the onion, ham, celery, bay leaf, and parsley stalks. Put the lid on the pan and cook over the fire for about ten minutes, shaking the pan occa- sionally to prevent the contents burning. Then add the stock, white pepper and salt, and let all