Creme D'artichauts Au Beurre De Noisette
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- Have ready one and one-half pints of Bechamel.
- Parboil, finely mince, and stew in butter four large artichoke-bottoms.
- Pound the latter;
- put them in the Bechamel, and rub the whole through tammy.
- Add the necessary quantity of white consomm^ or milk, and set to heat without allowing to boil.
- Finish the preparation, when dishing up, with one-quarter pint of cream and one oz.
- of hazel-nut butter (No.
- 155).
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Cutting board