Artichokes a la Vedette
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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.
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Method
- Boil some globe artichokes in salted water till they are tender.
- Take out the center leaves, leaving an even fringe of leaves on the outside.
- Remove as much of the choke as you can.
- Put them back in a steamer.
- Toss some cooked peas in butter, then mix them in cream and taking up your artichokes again put in your cream and peas in the center of each, as much as you can get in.
- The cream is not necessary for this dish to be a good one, but the artichokes and peas must both be young.
- As a rule people cut their fruit too soon and their vegetables too late.
- [Chef reconnaissant.]