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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Cut
  2. Cream
  3. Walnut
  4. an ounce of butter
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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

  1. pieces ;
  2. have ready three large spoonsful of veloute, and six of consomme, in which put the cardoons ;
  3. set them on the fire till reduced to a paste ;
  4. then pass them through a tammy ;
  5. keep your puree as thick as purees usually are, hut if too thick, put in a little cream ;
  6. add a bit of jelly about the size of a walnut ;
  7. keep it hot without boiling in the bain-marie.
  8. Cardoons (Purge of ) in Oroustade *■ — Cut some slices about an inch and a half thick from a large French loaf, fry them of a light colour in butter, drain them ;
  9. take out the inner crumb, and fill them with a puree of cardoons, having mixed about half an ounce of butter in whilst the purge was quite hot.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Colander