To make an Artichoke Pye

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 039

Originalrezept:

Boil the Bottoms of as many Artichokes as you please, and clean them well; cut each of them into six Parts; season them with Cinamon, Nutmeg, Sugar, and a little Salt; then lay the Artichokes in the Pye; then take the Marrow of four or five Marrow Bones, dip it in the Yolks of Eggs and grated Bread; then season it as you did your Artichokes, and lay it on the Top, and between them; then put on sliced Lemon, Barberries, and Mace; put butter on the Top, and close up your Pye; then make the Lear of White-wine, Sack and Sugar; thicken it with Yolks of Eggs and a little Butter. When the Pye is drawn pour it in, shake it together, and serve it hot.

Übersetzung:

Artischockenpastete

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Artichoke Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 039,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-an-artichoke-pye (24.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.