Artichoke Bottoms à la Barigoule from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut the top ends from the globe artichokes and put them in a stewpan to blanch, with plenty of cold water, a pinch of salt, and the juice of a lemon. When they come to the boil strain, and then put...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
Ingredients
- thyme
- parsley
- carrot
- herbs
- buttered paper
- stock
- bayleaf
- artichoke bottoms
- mignonette pepper
- fresh mushrooms
- eschalot
- butter
- onion
- raw yolks of eggs
- artichoke
- artichokes
- brown sauce
- salt
- plenty of cold water
- water
- lemon
- bacon
- ham
- salad oil
- fresh butter
- globe artichokes
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