Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 9

1 lb. mixed cooked artichokes and potatoes.

1/2 pint white sauce to which about 2 teaspoons chopped capers or pickled nasturtium seeds and 1 teaspoon vinegar have been added.

Browned breadcrumbs.

A few shavings of cooking fat.

Dice the cooked artichokes and potatoes into neat cubes, placing them in a fireproof dish. Prepare the sauce, using part artichoke stock and part milk (see p. 115).

Pour the hot well-seasoned sauce over the vegetables, sprinkle with browned crumbs, dot here and there with cooking fat, and heat through in a moderately hot oven, or under a well-heated grill, until crisp-crusted and golden. Serve hot.