For the Dish.
- ¼ lb. of butter, good measure
- ¼ lb. of grated Parmesan cheese
- ¼ pt. of rich bouillon
- 1 pinch of pepper and salt
Preparation: The artichokes are prepared as given under [No. 13]. Cooked partly done with vinegar in the boiling salt water. From the pieces of cooked artichokes remove the white fibers. Place them into a buttered baking dish or casserole, strewn with cheese and put on the ¼ lb. of butter in small pieces, season with pepper and salt, add the bouillon, cover the dish and bake them slowly in the oven 2 to 3 hours.
No. 17—OYSTER PLANTS, SALISFY.
Quantity for 6 Persons.
- 2 lbs. of oyster plants
- 2 qts. of water
- 1½ tbsps. of salt
- 2 tbsps. of vinegar
For the Dressing.
- ⅛ lb. of butter
- 2 tbsps. of flour
- ½ pt. of bouillon, or ¼ pt. of bouillon and 1 pt. sweet cream
- ¼ tsp. meat extract
- 1 pinch of pepper and salt to taste
Preparation: The oyster plants are scraped and at once placed into water mixed with flour or milk so that they keep their white color, then cut into 2 inch lengths and cooked until tender in boiling salt water with vinegar. While they are cooking, prepare the dressing. Melt the butter, stir in the flour, cook and add bouillon or half bouillon and half cream, add meat extract, cook and season with pepper and salt. Then drain the water from the oyster plants, put them into the dressing and set aside to simmer gently for 10 minutes.
No. 18—SCORZONERA.