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Artichokes (Japanese) à la Mornay

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.

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.

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Ingredients

Method

  1. One pound of artichokes, ³⁄₄ pint white sauce, 1 tablespoonful cream, 1 oz.
  2. grated Gruyère, 1 oz.
  3. grated Parmesan cheese, ¹⁄₂ lb.
  4. short paste, vegetable stock.
  5. Method.--Parboil the little artichokes, remove the skins and finish cooking them in vegetable stock.
  6. Line a buttered pastry ring with the paste (about a quarter of an inch thick) and fill it with some uncooked rice, or split peas, wrapped in greased paper and bake in a quick oven until it is very lightly coloured.
  7. Then take it out and remove the filling and turn the case carefully from the ring on to a baking sheet;
  8. fill it with the artichokes (taking care they are thoroughly drained), pour the sauce over them and put the case back into a fairly quick oven until the surface of the sauce is lightly browned.
  9. The sauce should be quite thick and after taking it from the stove, stir in the tablespoonful of cream and the grated cheese and use as directed.