Name: Cold Mixed Vegetable Hors D’oeuvre (Legumes à l’Orientale)
Yield: Servings: 8
Cuisine: French
Ingredients: Chopped parsley; 8 ounces small garnish onions (25 or 30), peeled; 1 mounded teaspoon finely crumbled mixed herbs (thyme, savory, oregano); 1 large pinch coriander seeds (about 30); 4 tender artichokes (2 pounds), pared, quartered, chokes removed, immersed immediately in remaining ¾ cup olive oil; Juice of 1 lemon; About 20 peppercorns; 1 ounce dried currants (or other seedless raisins), soaked 1 hour in tepid water, drained; 2 cups preserved tomatoes, juice drained off; 1 pound hearts of fennel bulbs, trimmed, quartered; 1 bay leaf; 10 ounces firm, unopened mushrooms (whole, halved, or quartered, depending on size); 1 cup olive oil (in all); 2 cups dry white wine; 8 ounces whites of leeks, cut into 2-inch lengths; 1 teaspoon sugar; 1 large sweet onion (4 to 5 ounces), chopped; 1 healthy pinch cayenne; Salt; 4 large garlic cloves, crushed, peeled, finely sliced

Preparation info

Servings:
8

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

If the raisins seem bizarre to you, leave them out; if you have no taste for coriander, leave it out; the dish will lose its Oriental distinction but will not, otherwise, be the worse for the omissions. If the presence of crunchy, hot peppercorns is distressing, leave them out . . .

At the height of summer, replace the preserved tomatoes by fresh, firm, ripe tomatoes, peeled, seeded, and coarsely cut up or chopped; replace the fennel by quartered celery hearts and the parsley by fre