|
Classic
Cook Books
< last page | next page >
page 78
dip in flour and then in beaten egg, wrap in bread crumbs and fry.
104
ARTICHOKES WITH SAUCE
(Carciofi in salsa)
Remove the hard leaves of the artichokes, cut the points and skin the stalk.
Divide each artichoke into four parts or six if they are big, and put them on
the fire with butter in proportion, seasoning with salt and pepper. Shake the
saucepan to turn them and when they have absorbed a good part of the melted
butter, pour in some broth to complete the cooking. Remove them dry, and in the
gravy that remains put a pinch of chopped parsley, one or two teaspoonfuls of
cheese grated fine, lemon juice, more salt and pepper if needed, and, mixing the
whole, make it simmer for a while. Then remove the sauce from the fire and add
one or two yolks of egg, according to the quantity and put back on the fire with
more broth to make the sauce loose. Put the artichokes in the sauce this second
time to heat them and serve especially as a side-dish for boiled meat.
105
STUFFED ARTICHOKES
(Carciofi ripieni)
Cut the stalk at the base, remove the small outside leaves and wash the
artichokes. Then cut
< last page | next page >
Classic
Cook Books
|
