BBS:      TELESC.NET.BR
Assunto:  Artichoke & Egg Fricassee
De:       Ben Collver
Data:     Fri, 24 Apr 2026 06:48:18 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke & Egg Fricassee
 Categories: Vegetarian
      Yield: 1 Batch
 
      1 lb Artichokes
      4    Eggs; hard boiled
  1 1/2 c  White sauce
      2 oz Macaroni
      1 tb Parmesan cheese;
           - grated, generous
      1 oz Butter
      1 tb Tomato sauce
      1    Egg yolk; raw
      1 ts Lemon juice or
           - tarragon vinegar
           Salt & pepper
 
  Cook the artichokes until they are just tender and cut them into
  rather thick slices. Allow 1 hard-boiled egg per person, plus 1 more.
  Cut hard-boiled eggs into slices, and heat the artichokes and eggs in
  the white sauce, which should be nicely flavoured and mixed with the
  raw yolk, beaten up with 1 ts lemon juice or tarragon vinegar. Place
  the saucepan containing the fricassee on the stove in a larger pan of
  boiling water to prevent the sauce from curdling, and stir
  occasionally. Drain the macaroni, as soon as it has been boiled until
  it is quite tender, and put it back into the saucepan in which it was
  cooked, with 1 oz butter, 1 tb tomato sauce, and season with salt &
  pepper. When it is thoroughly coated with the butter and sauce,
  sprinkle in a generous 1 tb grated Parmesan cheese, then make a neat
  border with it on a hot dish and fill the middle with the fricassee.
  If a more economical sauce is preferred the yolk of egg and lemon
  juice can be omitted.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910
  
  Recipe FROM: 
 
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