Artichoke Bottoms with Asparagus Heads à l’Estragon from Mrs A.B. Marshall's Cookery Book by Agnes B
Take some tinned artichoke bottoms and warm them in their liquor by putting the tin containing them into boiling water; when hot remove them from the tin, drain them, and fill up the centre of each...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Pot
- Colander
- Spoon
Ingredients
- water
- artichoke bottoms
- tarragon vinegar
- tarragon
- fresh butter
- raw yolks of eggs
- salt
- white pepper
- asparagus
- warm butter
- artichokes
- cream
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Artichoke Bottoms à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Artichoke Bottoms à la Barigoule from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Artichoke Bottoms en Robe from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Artichoke Bottoms à la Morny from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Tomatoes à l’Andalouse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Cooking Artichoke Bottoms from New York Times Menu Cookbook by Craig Claiborne
app.ckbk.com
Stuffed Artichoke Bottoms Recipe: How to Make It
tasteofhome.com
Little Tarragon Creams from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com