Artichoke and Egg Fricassee
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 7 ingredients
- One pound artichokes
- ³⁄₄ pint white sauce
- 2 oz. macaroni
- 1 oz. butter
- a teaspoonful of lemon-juice
- a tablespoonful of tomato sauce
- 4 hard-boiled eggs
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One pound artichokes, 4 hard-boiled eggs, ³⁄₄ pint white sauce, 2 oz.
- macaroni, grated cheese, 1 oz.
- butter, tomato sauce, 1 raw yolk, lemon-juice.
- Method.--Cook the artichokes until they are just tender and cut them into rather thick slices.
- Then cut as many hard-boiled eggs as are required for the dish (allow one for each person and one over) also into slices, and heat the artichokes and eggs in the white sauce, which should be nicely flavoured and mixed with the raw yolk, beaten up with a teaspoonful of lemon-juice or tarragon vinegar.
- Place the saucepan containing the fricassee on the stove in a larger pan of boiling water to prevent the sauce from curdling, and stir occasionally.
- Drain the macaroni, as soon as it has been boiled until it is quite tender, and put it back into the saucepan in which it was cooked, with an ounce of butter, a tablespoonful of tomato sauce and season with salt and pepper.
- When it is thoroughly coated with the butter and sauce, sprinkle in a large tablespoonful of grated cheese (preferably Parmesan), then make a neat border with it on a hot dish and fill the middle with the fricassee.
- If a more economical sauce is preferred the yolk of egg and lemon-juice can be omitted.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Wooden spoon
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Colander