Artichoke & Oyster Souffle Recipe


Ingredients

4 medium artichokes
1 medium lemon, halved
1 oyster souffle base **
1 oyster sauce **


Directions

** See recipes for Oyster Souffle Base, and Oyster Sauce.

Trim the artichokes and rub the cut ends with lemon. (This
prevents oxidation which can turn the ends of the artichokes brown.)

Drop the artichokes into boiling salted water and cook for 30
minutes or until the bottoms are just tender and a leaf pulls out
with only slight resistance.

Remove the choke from the water, re-form the cooked artichoke and
stuff with the souffle base.

Preheat your oven to 375 F.

Bake for 20 minutes or until the souffle is puffed and brown.

Serve topped with Oyster Sauce.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New
Orleans


Servings: 4 servings

 

 

Artichoke & Oyster Souffle Recipe brought to you by Recipe Ideas


Categories: Casserole; Egg; Fish; Seafood; Vegetable


The History of Recipes

It is quite possible to follow the history of recipes way back into distant history, in truth as far back into history as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just basic pictorial instructions for meal preparation.

Later on, in Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef tells us how the Romans used a wide range of spices, including a few that are still present in modern kitchens for example basil, fennel and asafoetida.

For the next few years, the powerful and rich strove to serve the most extravagent meals, and because of this cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording recipes common in their social group.

By the advent of the twentieth century, cookbooks are greatly in demand mostly as a result of higher levels of literacy, more spare time and having more money to spend.

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We hope you enjoy this Artichoke & Oyster Souffle recipe.

 


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