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Crème D’artichauts au Beurre de Noisette

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.

France. Associated with France by the book is about French cookery (Cooking, French); 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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Ingredients

Method

  1. Have ready one and one-half pints of Béchamel.
  2. Parboil, finely mince, and stew in butter four large artichoke-bottoms.
  3. Pound the latter;
  4. put them in the Béchamel, and rub the whole through tammy.
  5. Add the necessary quantity of white consommé or milk, and set to heat without allowing to boil.
  6. Finish the preparation, when dishing up, with one-quarter pint of cream and one oz.
  7. of hazel-nut butter (No.
  8. 155).