Artichoke Bottoms with Asparagus Heads à l’Estragon

Name: Artichoke Bottoms with Asparagus Heads à l’Estragon (Fonds d’Artichauts aux Pointes d’Asperges à l’Estragon)
Ingredients: artichokes; fresh butter; cream; tarragon; tarragon vinegar; water; white pepper; warm butter; asparagus; artichoke bottoms; salt; raw yolks of eggs

Fonds d’Artichauts aux Pointes d’Asperges à l’Estragon

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take some tinned artichoke bottoms and warm them in their liquor by putting the tin containing them into boiling water; when hot remove them from the tin, drain them, and fill up the centre of each with asparagus