So l thought l would post a recipe from my "Victorian Garden" and this is one such that is both tasty and wholesome.
2 lb of Cardoons:
Half a glass of Red Wine:
2oz of Butter:
2 oz of Flour:
Juice of 1 Orange:
Parmesan or Cheshire Cheese:
Salt and Pepper:
String the stalks,and cut them into an inch long.Put them into a saucepan with red wine,seasoned with salt and pepper and stew them until they are tender.Put in the butter rolled in flour and stir until the sauce is thickened.Put the Cardoons into a dish,squeeze the juice into the sauce and grate over Parmesan or Cheshire cheese and brown them under a grill.
Extract taken from:The Cottage Garden and Country Gentleman's Companion
30th September 1856.
The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly.
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Thank you, Chris [Chef]