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Title: Japanese Artichoke Rissoles
Categories: Vegetarian
Yield: 1 Batch

1/2 lb Japanese artichokes
- (Stachys affinis)
3/4 c White sauce (2 oz);
- very thick
Dry bread crumbs
1 ts Lemon juice
1 Whole egg
1 Egg yolk
Puffed potatoes

Parboil the little artichokes, remove the skins, and finish cooking
them in vegetable stock. When artichokes are quite tender, drain them
thoroughly and cut them up into small pieces. Have the white sauce
ready. Beat the egg yolk with lemon juice. Add egg yolk mixture to
sauce and make sure it has enough seasoning. Mix the artichokes with
the sauce and spread them out on a flat dish to get cold. Take a
scant 1 tb of the mixture at a time, and form it on a floured board
into little balls; dip them into beaten egg, then cover thickly with
the bread crumbs, and after allowing time for them to dry, fry the
rissoles in deep, boiling fat. The sauce should be well flavoured
with vegetables and finished with a little cream if practicable.
Serve the rissoles round a pyramid of puffed potatoes and garnish
with fried parsley.

Puffed Potatoes:

Peel potatoes and cut lengthwise into thick strips, then into
dice-shaped squares, and put them into a basin of cold water for
about 15 minutes, then drain them and dry them thoroughly in a soft
cloth. Melt sufficient fat or oil in a stew pan to cover the
potatoes; when it is hot (not boiling) put them in and let them cook
gently until they are tender; then take them out and make the fat
boil, testing it with a piece of bread to ascertain when the right
temperature is reached. Put the potatoes into the boiling fat and fry
them quickly for a few minutes, when they will puff up and become a
golden brown; drain them on paper and scatter some chopped parsley
and salt over them.

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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