Jerusalem Ar Tichokes
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- three ounces of butter
- a tumbler of cream
- a tumbler of chicken broth
- two slices of tongue
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
Chef Wood
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- wide, and lay them on a plate with a little salt.
- Mix three ounces of butter and three tablespoonfills of flour in a sauce-pan and boil for two minutes, add half a tumbler of cream, half a tumbler of chicken broth, and boil till it is a stiff Bechamel.
- Then mince three breasts of cooked chicken, two slices of tongue, and one small truffle, mix with the Bechamel and roll into small balls, then dip into egg and grated bread and put aside till wanted.
- Take ten or twelve pumpkin flowers, some young artichokes properly prepared and cut into quarters (if not quite young and tender they must be boiled first), some cauliflower and bits of cardoon, dip them in egg and dust them with flour.
- Do the same to some parboiled calves' brains, flour the slices of pumpkin, and fry all together in pure olive oil.
- Use dripping or lard for frying if you have not got good oil.
- Season with a sprinkling of salt.
- Serve very hot.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater