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Title: Artichoke & Egg Fricassee
Categories: Vegetarian
Yield: 1 Batch

1 lb Artichokes
4 Eggs; hard boiled
1 1/2 c White sauce
2 oz Macaroni
1 tb Parmesan cheese;
- grated, generous
1 oz Butter
1 tb Tomato sauce
1 Egg yolk; raw
1 ts Lemon juice or
- tarragon vinegar
Salt & pepper

Cook the artichokes until they are just tender and cut them into
rather thick slices. Allow 1 hard-boiled egg per person, plus 1 more.
Cut hard-boiled eggs into slices, and heat the artichokes and eggs in
the white sauce, which should be nicely flavoured and mixed with the
raw yolk, beaten up with 1 ts lemon juice or tarragon vinegar. Place
the saucepan containing the fricassee on the stove in a larger pan of
boiling water to prevent the sauce from curdling, and stir
occasionally. Drain the macaroni, as soon as it has been boiled until
it is quite tender, and put it back into the saucepan in which it was
cooked, with 1 oz butter, 1 tb tomato sauce, and season with salt &
pepper. When it is thoroughly coated with the butter and sauce,
sprinkle in a generous 1 tb grated Parmesan cheese, then make a neat
border with it on a hot dish and fill the middle with the fricassee.
If a more economical sauce is preferred the yolk of egg and lemon
juice can be omitted.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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