Cardoons Boiled in Butter. — Prepare two or three heads of
Cardoons, cut them up in pieces of any length, clean them,
remove the threads, blanch and peel them, put them into a
saucepan with sufficient water to cover them, and add a lump
of butter kneaded with salt. Set the saucepan on the fire and
boil them until they are done and quite tender ; then take
them out, drain, put them into a saucepan with hot melted
butter, and simmer gently for a few minutes, adding a little
each of vinegar and grated nutmeg. Turn the whole out on to
a dish, and serve.
Cardoons Boiled in Stock. — Cut the stalks off white and
tender Cardoons, remove the prickles, put them into boiling
salted water, and boil them for a-quarter-of-an-hour; then
drain them, rub off the skins with a cloth, and put them into
cold water. Put them in a saucepan, cover with white stock,
and let them simmer until they are done ; then take them
out carefully, arrange on a dish, pour over melted butter
sauce, and serve.
Cardoons with Brown Sauce.— Select white and tender Car-
doons, chop off the green stems, and cut the white stems into
pieces about 2iin. or 3in. in length. Wash these thoroughly,
plunge them into a saucepan of boiling water, with salt and a
little vinegar✪ Cardoons Boiled in Butter or citric acid added. Put in a small piece of the
crumb of bread to take away the bitterness from them, cover
the pan over, and boil for twenty minutes. Take them out with
a skimmer, dip them into cold water, and rub well on a
cloth to remove the thin skin. Cover over the bottom of a
saucepan with trimmings of bacon, put the Cardoons on these,
add sufficient broth to moisten them to their height, 1 tea-
spoonful of flour wet with water, a little white wine and acid,
a few spices, and salt to taste ; cover the whole over with
paper, and boil slowly until done. Take them out, drain,
put them on a dish, and serve with brown sauce poured over
them.
Cardoons with. Cheese. — Remove the outside leaves from four
or five Cardoons, string the white parts, and cut them into
pieces about lin. in length; put these into a saucepan with 1
pint of port wine, and cook them on a slow fire until they
are quite tender. Sprinkle in salt and pepper to taste, and
add loz. of butter well rolled in flour. Turn the whole out
into a dish, squeeze over the juice of an orange, and sprinkle
over 4oz. of grated cheese✪ Cardoons with Cheese. Brown the surface with a sala-
mander, or in the oven, and serve as hot as possible.
Cardoons a l’Bspagnole. — (1) Procure some very white heads
of Cardoons, cut each leaf into slices Gin. long (with the
exception of the hollow ones, which are tough and thready),
and remove all the prickles. Put the thickest leaves into a
saucepan of boiling water, and boil them for a few minutes;
then put in the leaves of the heart, turn the middle stalks
into olive shapes, put them into the boiling water with the
others, and blanch them also. Next try a piece in cold water
to see whether the slime which is on the surface will come off
by rubbing; if so, take them off the fire immediately, refresh
them in cold water, wash them, and rub off all the slime.
Prepare a blanc as follows : Cut |lb. of fat bacon and a small
piece of beef-suet into large squares, put these into a saucepan
with 2oz. of butter, half a lemon cut into thin slices✪ Cardoons a l'Espagnole, a small
lump of salt, and as much water as will cover the Cardoons
when they are added.
Page 141 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cardoons Boiled in Butter. — Prepare two or three heads of Cardoons, cut them up in pieces of any length, clean them, remove the threads, blanch and peel them, put them into a saucepan with sufficient water to cover them, and add a lump of butter kneaded with salt. Set the saucepan on the fire and boil them until they are done and quite tender ; then take them out, drain, put them into a saucepan with hot melted butter, and simmer gently for a few minutes, adding a little each of vinegar and grated nutmeg. Turn the whole out on to a dish, and serve.
Cardoons Boiled in Stock. — Cut the stalks off white and tender Cardoons, remove the prickles, put them into boiling salted water, and boil them for a quarter-of-an-hour; then drain them, rub off the skins with a cloth, and put them into cold water. Put them in a saucepan, cover with white stock, and let them simmer until they are done ; then take them out carefully, arrange on a dish, pour over melted butter sauce, and serve.
Cardoons with Brown Sauce.— Select white and tender Cardoons, chop off the green stems, and cut the white stems into pieces about 2iin. or 3in. in length. Wash these thoroughly, plunge them into a saucepan of boiling water, with salt and a little vinegar or citric acid added. Put in a small piece of the crumb of bread to take away the bitterness from them, cover the pan over, and boil for twenty minutes. Take them out with a skimmer, dip them into cold water, and rub well on a cloth to remove the thin skin. Cover over the bottom of a saucepan with trimmings of bacon, put the Cardoons on these, add sufficient broth to moisten them to their height, 1 teaspoonful of flour wet with water, a little white wine and acid, a few spices, and salt to taste ; cover the whole over with paper, and boil slowly until done. Take them out, drain, put them on a dish, and serve with brown sauce poured over them.
Cardoons with. Cheese. — Remove the outside leaves from four or five Cardoons, string the white parts, and cut them into pieces about lin. in length; put these into a saucepan with 1 pint of port wine, and cook them on a slow fire until they are quite tender. Sprinkle in salt and pepper to taste, and add loz. of butter well rolled in flour. Turn the whole out into a dish, squeeze over the juice of an orange, and sprinkle over 4oz. of grated cheese. Brown the surface with a salamander, or in the oven, and serve as hot as possible.
Cardoons a l’Bspagnole. — (1) Procure some very white heads of Cardoons, cut each leaf into slices Gin. long (with the exception of the hollow ones, which are tough and thready), and remove all the prickles. Put the thickest leaves into a saucepan of boiling water, and boil them for a few minutes; then put in the leaves of the heart, turn the middle stalks into olive shapes, put them into the boiling water with the others, and blanch them also. Next try a piece in cold water to see whether the slime which is on the surface will come off by rubbing; if so, take them off the fire immediately, refresh them in cold water, wash them, and rub off all the slime. Prepare a blanc as follows : Cut |lb. of fat bacon and a small piece of beef-suet into large squares, put these into a saucepan with 2oz. of butter, half a lemon cut into thin slices, a small lump of salt, and as much water as will cover the Cardoons when they are added.
Records on this page
Cardoons Boiled in ButterCardoons Boiled in StockCardoons with Brown SauceCardoons with CheeseCardoons a l'Espagnole