BBS:      TELESC.NET.BR
Assunto:  Japanese Artichoke Rissoles
De:       Ben Collver
Data:     Tue, 28 Apr 2026 08:40:56 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Artichoke Rissoles
 Categories: Vegetarian
      Yield: 1 Batch
 
    1/2 lb Japanese artichokes
           - (Stachys affinis)
    3/4 c  White sauce (2 oz);
           - very thick
           Dry bread crumbs
      1 ts Lemon juice
      1    Whole egg
      1    Egg yolk
           Puffed potatoes
 
  Parboil the little artichokes, remove the skins, and finish cooking
  them in vegetable stock. When artichokes are quite tender, drain them
  thoroughly and cut them up into small pieces. Have the white sauce
  ready. Beat the egg yolk with lemon juice. Add egg yolk mixture to
  sauce and make sure it has enough seasoning. Mix the artichokes with
  the sauce and spread them out on a flat dish to get cold. Take a
  scant 1 tb of the mixture at a time, and form it on a floured board
  into little balls; dip them into beaten egg, then cover thickly with
  the bread crumbs, and after allowing time for them to dry, fry the
  rissoles in deep, boiling fat. The sauce should be well flavoured
  with vegetables and finished with a little cream if practicable.
  Serve the rissoles round a pyramid of puffed potatoes and garnish
  with fried parsley.
  
  Puffed Potatoes:
  
  Peel potatoes and cut lengthwise into thick strips, then into
  dice-shaped squares, and put them into a basin of cold water for
  about 15 minutes, then drain them and dry them thoroughly in a soft
  cloth. Melt sufficient fat or oil in a stew pan to cover the
  potatoes; when it is hot (not boiling) put them in and let them cook
  gently until they are tender; then take them out and make the fat
  boil, testing it with a piece of bread to ascertain when the right
  temperature is reached. Put the potatoes into the boiling fat and fry
  them quickly for a few minutes, when they will puff up and become a
  golden brown; drain them on paper and scatter some chopped parsley
  and salt over them.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910
  
  Recipe FROM: 
 
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