Artichoke Bottoms à la Morny from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the tinned artichoke bottoms, allowing one to each person, make them hot (by standing the tin in the bain marie), then strain and dish up on round croûtons straight down the dish on which...
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Ingredients
- artichokes
- cheese
- parsley
- veloute sauce
- artichoke bottoms
- croûtons
- gruyère
- parmesan cheese
- cayenne
- cream
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