COOKING ARTICHOKES.
A puree of artichokes (cooked, sieved artichokes),, mixed with a tablespoonful of cream and of butter, may be served as a garnish to fillets of beef, or lamb, or mutton cutlets. Chips.—Thinly-sliced artichokes, washed; dried in a cloth, and fried in deep fat like potato chips. Fritters. —Parboiled artichokes, egged, crumbed, and fried in hot fat. Souffle.—A gill of artichoke puree mixed with the yolks of two eggs, "beaten up in a gill of milk. Season, and stir in the stiffly-whipped Whites of the eggs; put into a greased souffle mould, and bake 20 to 30 minutes. Serve immediately.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20514, 15 March 1930, Page 7 (Supplement)
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101COOKING ARTICHOKES. New Zealand Herald, Volume LXVII, Issue 20514, 15 March 1930, Page 7 (Supplement)
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