The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
XIV

Artichokes & Asparagus

22 recipes

  1. 2677Artichoke Bottoms a la Florence
  2. 2678Artichoke Bottoms a la Jussienne
  3. 2679Artichoke Bottoms a la Montglas
  4. 2680Artichoke Bottoms a la Mornay
  5. 2681Artichoke Bottoms a la Soubise
  6. 2682Artichoke Bottoms a la Villars
  7. 2683Artichoke Bottoms Fried
  8. 2684Artichoke Bottoms Stuffed-Lean
  9. 2685Artichoke Bottoms with Baked Cauliflower
  10. 2686Artichoke Bottoms with Cream Bechamel, Baked
  11. 2687Artichoke Bottoms with Marrow
  12. 2688Artichokes Quartered a la Colbert, Stuffed a la Villeroi, Fried and Braised
  13. 2689Artichokes-Whole-a la Barigoule
  14. 2690Artichokes-Whole-a la Rachel
  15. 2691Artichokes-Whole-Boiled, with White or Vinaigrette Sauce
  16. 2692Boiled Asparagus with Hollandaise, Hollandaise Mousseline or Vinaigrette Sauce
  17. 2693Asparagus, Countess Style-Heads
  18. 2694Asparagus in Small Bunches-Heads
  19. 2695Asparagus Tops a la Maintenon
  20. 2696Asparagus Tops Fried a la Miranda
  21. 2697Asparagus Tops with Cheese
  22. 2749Jerusalem Artichokes a la Salamander
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