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M. J. Delaney cookbook, 1933
Page 136
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and radishes. Serve with mayonnaise which has been mixed with half as much whipped cream. Stuffed Artichoke Salad for 1 salad. 1 French artichoke 1/2 cupful shrimps 1/4 c. mayonnaise 1/4 c diced celery Cuff off stem of artichoke. Boil for 1 hour in salted water to which 1 tablespoonful of vinegar has been added. When cooked, remove from water, drain, remove choke (the thorny section in center) and chill. Fill with shrimp & celery
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and radishes. Serve with mayonnaise which has been mixed with half as much whipped cream. Stuffed Artichoke Salad for 1 salad. 1 French artichoke 1/2 cupful shrimps 1/4 c. mayonnaise 1/4 c diced celery Cuff off stem of artichoke. Boil for 1 hour in salted water to which 1 tablespoonful of vinegar has been added. When cooked, remove from water, drain, remove choke (the thorny section in center) and chill. Fill with shrimp & celery
Szathmary Culinary Manuscripts and Cookbooks
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