No. 529 — Artichokes Stuffed with Crayfish and Veal
English historical translation of Molokhovets recipe No. 529 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the artichokes as in No. 527 and boil them in salted water until tender. Separately cook twenty crayfish and remove the meat from their tails and legs.
Mix the crayfish meat with finely chopped roast veal, one spoonful of sour cream, two eggs, pepper, salt and nutmeg. Stuff the artichoke centers and spaces between the leaves.
Prepare a sauce from one glass of cream, one spoonful of butter, ½ spoonful of flour and one glass of stock, seasoned with pepper and salt.
Put the stuffed artichokes into the sauce, bring to the boil two or three times and serve coated with the strained sauce.
To provide
15 artichokes ½ lemon in all 20 crayfish ½ Russian pound of roast veal 2 eggs, pepper and salt Nutmeg ¼ Russian pound of butter in all | For the sauce: 1 glass of cream ½ glass of flour, as printed 1 spoonful of butter, or ⅛ Russian pound |