Vegetarian Recipes

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Tuesday, 11 December 2007

ARTICHOKES À LA PARMESAN

2 lbs. of artichokes, 3/4 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, 1 egg, juice of 1/2 a lemon, 2 oz. of grated Parmesan or any other cooking cheese. Proceed as in the recipe for "Celery à la Parmesan," add the cheese to the sauce, and serve the same with sauce as above.

Labels: ARTICHOKES, ARTICHOKES À LA PARMESAN, PARMESAN

posted by kanx1976 at 03:01

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CELERY CROQUETTES 1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery, remove the coarse outer stalks,... read more...

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