Artichokes à la Malay
A historical recipe from Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900).
A historical recipe
Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Project Gutenberg eBook #78330.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Digitised by Project Gutenberg, eBook #78330 (https://www.gutenberg.org/ebooks/78330). 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.
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Ingredients
- a pint of prawns
- an ounce of butter
- a pint of good mutton broth
- a spoonful of curry powder
- a gill of water
Method
- Artichauts à la Malay.
- Prepare the artichokes as in Artichokes à la Carème, and fill them with a mixture made of an onion minced very finely and put into a stewpan with half a pint of prawns, an ounce of butter and a grate of cinnamon, half a pint of good mutton broth, and a little salt.
- Let this stew over a moderate fire for half an hour, then stir in a spoonful of curry powder, and let it stew twenty minutes longer.
- Strain the gravy into a clean stewpan, add the prawns, and let it simmer again for ten minutes.
- Scrape a piece of cocoa-nut sufficient to fill a tablespoon into a gill of water, and press it through a sieve.
- Take half the milk from the cocoa-nut, thicken it with flour, stir it into the curry mixture, toss it over the fire, and give a squeeze of lemon to it, and then put in the artichokes.
- Dish them up on a rice mound, ornamented with gherkins and chillies.
- This is very good cold, and the rice should then be iced and ornamented with whipped aspic jelly and three leaves of the artichoke standing up in the middle of each.