1273. H issolettes d’ Articha uts. — 6 preserved artichoke
bottoms, 6 preserved mushrooms, 2 oz. cooked ox-tongue, 3 to 4 table-
spoonfuls well reduced Allemande (No. 204), veloutee (No. 206), or
bechamel (No. 202) sauce, 1 teaspoonful chopped truffle peelings,
seasoning , i lb. flour, 6 oz. beef suet, 1 yolk of egg, piquante sauce✪ Hissolettes d’ Artichauts
(No. 241). '
Mince the artichokes, mushrooms, and tongue rather finely. Mix
these with the truffles and put them in a stewpan with the white
sauce. Stir over the fire till thoroughly hot and spread on a plate to
get cool. Free the suet from skin and pass twice through a mincing
machine. Make a smooth paste with this and the flour, adding a
pinch of salt and enough water to bind. Roll out the paste and stamp
out some twenty rounds by means of a paste-cutter. Wet the edges of
half the number of rounds of paste, and place a teaspoonful of the
prepared mixture in the centre of each. Cover each with another
round of paste, close up the edges by pressing them down firmly,
trim with a fluted paste-cutter a little smaller than the one first used.
Range the rissolettes on a baking sheet about an inch apart from
each other, brush over with beaten yolk of egg, and bake in a fairly
hot oven for about twenty minutes. Dish up neatly on a hot dish
containing a folded napkin or dish paper, garnish with parsley, and
serve with a boat of hot piquante sauce.
ABBREVIATED RECIPES.
1274. Artichauts a l’ltalienne. — Stewed artichokes with brown sauce
and chopped mushrooms, previously blended in a little Marsala wine.
1275. Fonds d’ Artichauts a la Provencale. — Artichoke bottoms
stuffed with onion puree (soubise) stewed and served in a rich brown
sauce.
1276. Souffle d’ Artichauts a la Lyonnaise. — Green artichoke puree,
mixed with chicken souffle mixture, the centre being garnished with
champignons puree. Cooked (steamed) in artichoke-shaped moulds
and served hot with supreme sauce (No. 210).
1277. Topinambours a la Creme.— Jerusalem artichokes stewed in
white cream sauce (No. 306 a).
1278. Topinambours a l’Espagnole. — Jerusalem artichokes stewed
and served with brown sauce.
1279. Topinambours a la Georgienne. — Boiled Jerusalem artichokes,
sliced, seasoned with pepper, salt, and nutmeg, fried in butter, dished
up, and sprinkled with fresh bread-crumbs and baked a light brown
(gratin style).
44‘2
THE NEW CENTURY COOKERY BOOK
1280. Topinambours a l’lndienne.— Stewed Jerusalem artichokes
done in curry sauce (No. 261).
1281. Topinambours au Gratin. — Stewed Jerusalem artichokes,
sliced or mashed, prepared with white sauce, dished up and baked in
gratin style.
Page 374 · 1 recipe record on this page
Presented as published in 1901. 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
1273. Rissolettes d' Artichauts. — 6 preserved artichoke bottoms, 6 preserved mushrooms, 2 oz. cooked ox-tongue, 3 to 4 tablespoonfuls well reduced Allemande (No. 204), veloutee (No. 206), or bechamel (No. 202) sauce, 1 teaspoonful chopped truffle peelings, seasoning , i lb. flour, 6 oz. beef suet, 1 yolk of egg, piquante sauce (No. 241). '
Mince the artichokes, mushrooms, and tongue rather finely. Mix these with the truffles and put them in a stewpan with the white sauce. Stir over the fire till thoroughly hot and spread on a plate to get cool. Free the suet from skin and pass twice through a mincing machine. Make a smooth paste with this and the flour, adding a pinch of salt and enough water to bind. Roll out the paste and stamp out some twenty rounds by means of a paste-cutter. Wet the edges of half the number of rounds of paste, and place a teaspoonful of the prepared mixture in the centre of each. Cover each with another round of paste, close up the edges by pressing them down firmly, trim with a fluted paste-cutter a little smaller than the one first used. Range the rissolettes on a baking sheet about an inch apart from each other, brush over with beaten yolk of egg, and bake in a fairly hot oven for about twenty minutes. Dish up neatly on a hot dish containing a folded napkin or dish paper, garnish with parsley, and serve with a boat of hot piquante sauce.
1274. Artichauts a l’ltalienne. — Stewed artichokes with brown sauce and chopped mushrooms, previously blended in a little Marsala wine.
1275. Fonds d’ Artichauts a la Provencale. — Artichoke bottoms stuffed with onion puree (soubise) stewed and served in a rich brown sauce.
1276. Souffle d’ Artichauts a la Lyonnaise. — Green artichoke puree, mixed with chicken souffle mixture, the centre being garnished with champignons puree. Cooked (steamed) in artichoke-shaped moulds and served hot with supreme sauce (No. 210).
1277. Topinambours a la Creme.— Jerusalem artichokes stewed in white cream sauce (No. 306 a).
1278. Topinambours a l’Espagnole. — Jerusalem artichokes stewed and served with brown sauce.
1279. Topinambours a la Georgienne. — Boiled Jerusalem artichokes, sliced, seasoned with pepper, salt, and nutmeg, fried in butter, dished up, and sprinkled with fresh bread-crumbs and baked a light brown (gratin style).
44‘2
1280. Topinambours a l’lndienne.— Stewed Jerusalem artichokes done in curry sauce (No. 261).
1281. Topinambours au Gratin. — Stewed Jerusalem artichokes, sliced or mashed, prepared with white sauce, dished up and baked in gratin style.
Records on this page
Hissolettes d’ Artichauts