Artichoke (Japanese) Rissoles
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.
Source and licence
From The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Japan. Associated with Japan by its title says: Japanese (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- a pound of artichokes
- 1¹⁄₂ gills very thick white sauce
- 1 teaspoonful lemon-juice
- a dessertspoonful of the mixture
- 1 whole egg
Method
- Half a pound of artichokes, 1¹⁄₂ gills very thick white sauce, 2 ozs.
- dry, powdered breadcrumbs, 1 teaspoonful lemon-juice, 1 whole egg and 1 yolk, puffed potatoes.
- Method.--Prepare and cook the artichokes as in the recipe for Artichokes à la Mornay, and when they are quite tender, drain them thoroughly and cut them up into small pieces, have the sauce ready, add the yolk of a raw egg to it, which has been beaten up with the lemon-juice, and ascertain that it has sufficient seasoning, then mix the artichokes with it and spread them out on a flat dish to get cold.
- Take about a dessertspoonful of the mixture at a time, and form it on a floured board into little balls;
- dip them into beaten egg, then cover thickly with the breadcrumbs, and after allowing time for them to dry, fry the rissoles in deep, boiling fat.
- The sauce should be well flavoured with vegetables and finished with a little cream if practicable.
- Serve the rissoles round a pyramid of puffed potatoes and garnish with fried parsley.
- The potatoes should be prepared thus: Peel them and cut them length-wise into rather thick strips, then into dice-shaped squares, and put them into a basin of cold water for about fifteen minutes, then drain them and dry them thoroughly in a soft cloth.
- Melt sufficient fat (or oil) in a stewpan to cover the potatoes;
- when it is hot (not boiling) put them in and let them cook gently until they are tender;
- then take them out and make the fat boil, testing it with a piece of bread to ascertain when the right temperature is reached.
- Put the potatoes into the boiling fat and fry them quickly for a few minutes, when they will puff up and become a golden brown;
- drain them on paper and scatter some chopped parsley and salt over them.