New Orleans Cream of Artichoke Soup (1973)

• 1 cup sliced artichoke hearts, cooked
• 3 tbspns butter
• 1/2 cup chopped green onions
• 1 bay leaf
• 1 piece chopped celery
• 1 chopped carrot
• 1 quart chicken comsomme
• 2 egg yolks
• 1 cup heavy cream
• Pinch of thyme

Saute green onions, celery, carrot, bay leaf, and thyme in butter. Add chicken consomme, and simmer 10 to 15 minutes.

Add cooked artichoke hearts. Continue simmering another 10 minutes. Remove from fire.

Add beaten yolks and cream. Season with salt and pepper to taste, and serve.

More "Lost" Soup Recipes

Old-Style San Francisco French Onion Soup (1884)

Winter Tomato Soup with White Wine (1962)

(Origin - "Secrets from New Orleans' Best Kitchens" by Earlyne S. Levitas, 1973.  Recipe from Masson's, .an elegant French restaurant open in News Orleans from 1950 to 1993.)

Shrimp Stroganoff (1978)

• 1-1/2 lbs shelled, raw shrimp
• 1/2 lb fresh mushrooms, quartered
• 1/4 cup minced onion
• 5 tbspns butter
• 1 tbspn flour
• 1-1/2 cups sour cream at room temperature
• 1-1/4 tspns salt
• Pepper to taste
• Cooked white or saffron-yellow rice
• Artichoke hearts, quartered

In a large skillet, saute onion in 1/4 cup melted butter until softened. Add shrimp and saute for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet, saute mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. 

Reduce heat to moderately low, and stir in shrimp mixture, sour cream, salt, and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over white or saffron rice tossed with quartered artichoke hearts. Serves 4.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John B. Mason.) 

More "Lost" Shrimp Recipes
Shrimp Remoulade (1968)

New Orleans Shrimp Stew (1975)

Celery Victor with Crab Legs or Shrimp (1946)

New Orleans Avocado Oliva with Vermouth (1973)

• 2 large avocados
• 1 large container, baby artichoke hearts
• 1/2 cup oil
• 1 tbspn vinegar
• 1 tbspn freshly squeezed lemon juice
• 2 tbspns vermouth
• 2 tbspns Dijon mustard
• 2 tbspns chopped parsley
• Salt and white pepper

Cut avocados in half.  Fill cavities with baby artichoke hearts.  

Combine the remaining ingredients, leaving the parsley for decoration.  Pour the sauce over the artichoke hearts.  Sprinkle with parsley and serve.

(Origin - "Secrets from New Orleans' Best Kitchens" by Earlyne S. Levitas, 1973.  Recipe from Le Ruth's restaurant in Gretna, Louisiana. Le Ruth's opened in 1966, and was regarded as a top New Orleans restaurant until it closed in 1991.)

More "Lost" New Orleans Recipes

New Orleans Bouillabaisse with White Wine (1891)
New Orleans Sweet Potato Pone (1932)
New Orleans Shrimp Stew (1975)

New Orleans Gin Fizz (1963)

New Orleans Eggplant Au Gratin with Bacon (1975)

Flank Steak Roulades with Crab, Artichokes, Sour Cream Gravy (1968)

• 1-1/2 lbs flank steak, cut in 6 strip
• 7 to 8 oz crab meat, fresh or canned, drained, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs, soft
• 6 tbspns marinated artichoke hearts, drained, chopped
• 1/4 cup butter, melted
• Salt, Worcestershire sauce to taste
• 1 beef bouillon cube, dissolved in 1 cup boiling water
• 1 tbspn flour
• 1 cup sour cream
• Paprika

Combine crab meat, grated Parmesan cheese, bread crumbs, and chopped artichoke hearts; mix thoroughly.  Pound steak very thin.  Strips should be about 2 inches wide.  Sprinkle with salt, and brush with Worcestershire sauce.  

Spread each steak strip with about 1/3 cup crab filling. Roll strip and secure with string. Brown in butter; add bouillon cube.  Simmer, covered, for about i hour, 30 minutes, or until tender.  Remove roulades to serving plate.  

Blend flour with small amount of pan liquid; stir back into pan.  Cook over moderate heat, stirring until thickened.  Remove from heat and blend in sour cream.  Pour gravy over roulades. Garnish with paprika. 

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Pam Mumford Lochrie, Zau Tau Alpha, of Denver, Colorado.)

More "Lost" Steak Recipes

Steak Flambe Moutarde (1978)

Steak Diane (1965)

Steak Tartare Lausanne (1976)

Artichoke Stuffed Leg of Lamb (1981)

• 1 leg of lamb, deboned
• 1/2 cup artichoke hearts (canned, frozen, fresh), coarsely chopped 
• 1/3 cup onion,chopped
• 1 cup bread crumbs
• 1 1/2 cups beef consomme
• 1 clove garlic
• 2 tspns parsley, chopped
• 3 tbspns butter
• 2 tbspns flour
• 1/2 tspn salt
• 1/4 tspn each thyme, dill, marjoram, pepper
• Salt and pepper to taste for lamb

Rub inside and outside of lamb with garlic clove and salt and pepper to taste.  

To prepare stuffing, saute chopped onions in butter until onions are golden.  Add artichokes; cook 1 minute.  Add bread crumbs, parsley, salt, thyme, dill, marjoram and pepper. Mix thoroughly.  Place stuffing inside the lamb, secure with skewers and string.

Place on rack in open roasting pan.  Roast at 325 degrees for 35 minutes per pound, or until meat thermometer registers 170 degrees for rare or 180 degrees for medium done.  Baste lamb with 1/2 cup beef consomme 20 minutes before meat is done.  Remove lamb to hot platter.  

To make gravy, skim all but 2 tablespoons of fat from pan drippings. Blend in flour; mix until smooth.  Add 1 cup consomme, stirring constantly until gravy is thick and smooth.  Season to taste with salt and pepper.  Serves 6 to 8. 

(Origin - "Simply Simpatico" by the Junior League of Albuquerque, New Mexico. 1981.)

More Lamb Deliciousness

Leg of Lamb in Marsala Wine (1965)

Chicken Artichoke Timbales in White Wine and Sherry (1971)

• 1/2 lb butter
• 2 -1/2 cups cream or rich milk
• 2 cups chicken stock
• 1/2 cup California white table wine
• 1/2 cup plus 3 tbspns flour
• 3 cups cooked, ground chicken (or turkey)
• 3 eggs, slightly beaten
• 1-1/4 cups soft bread crumbs, firmly packed
• 8 oz mushroom stems and pieces
• 1-1/2 tbspns parsley flakes
• 2 tbspns California sherry, dry or medium
• 8 artichoke bottoms, canned or fresh (at least 2 inches in diameter)
• 4-1/2 oz deviled ham, homemade or canned
• 1/2 tspn Worcestershire sauce
• Dash nutmeg
• Paprika
• Seasoned salt, pepper to taste

Melt butter and stir in flour; add cream, stock, and white wine. Cook, stirring constantly until mixture is thickened and smooth.  To 1 1/2 cups of this sauce, add the chicken, bread crumbs, eggs, seasoned salt, and pepper, and blend well.  

Spoon mixture into 8 well-greased custard cups, set in a shallow baking dish of hot water, and bake in moderate over (350 degrees) for 40 minutes, or until knife inserted in the center comes out clean.  Remove from oven, and let stand 5 to 10 minutes before unmolding.

To remaining sauce, add parsley, mushrooms and sherry.  Season with Worcestershire sauce, nutmeg, seasoned salt, and pepper.  To serve, have sauce piping hot.  

Rinse and drain artichoke bottoms, and place, cup side up, in a shallow baking dish.  Spread each artichoke bottom with deviled ham.  Pour enough water into the baking dish to barely cover the bottom.  Cover dish, with foil if necessary, and place in 350 degrees oven for a few minutes, to warm the artichokes through.  

Place artichokes bottoms on plates or in heated individual casseroles. Unmold timbales and place atop artichokes.  Dust with paprika. Serve remaining sauce separately.  Serves 8.  

(Origin - "Wine Cookbook of Dinner Menus" by Emily Chase for the Wine Advisory Board, 1971)

More Wine Cookbook Recipes

Leg of Lamb in Marsala Wine (1965)

Chicken Liver Pate with Brandy (1971)

Braised Ham Financiere in White Wine (1963)

Veal Chasseur with Madeira Sauce (1958)

New Orleans Cream of Jerusalem Artichoke Soup (1932)

Mince 1 large onion and fry in 1 tablespoon of butter. Before onion turns color, add two cups of peeled and cut Jerusalem artichokes. Fry together and then add 1 tablespoon of flour. Season with salt, sugar, and nutmeg.

Stir, and add, slowly. about 2 cups of water. Boil until artichokes are easily crushed.  Drain and mash them.  After mashing, pour back into the liquid, and add one cup evaporated milk.  Bring almost to boiling point.

When ready to serve, add a little butter and thicken with the yolk of a raw egg.  

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Related Recipes
Jerusalem Artichokes Reisling (1963)
Escalloped Artichokes (1931)

Jerusalem Artichokes Riesling (1963)

• 1 lb Jerusalem artichokes, pared and sliced
• 2 cups California Riesling or other white dinner wine
• 1 small onion, chopped
• 2 tbspns parsley, finely chopped
• 2 tbspns oil
• Garlic salt
• Pepper
• Nutmeg
• Salt
• Parmesan cheese (optional)

Saute onion in oil until clear. Add sliced artichokes and wine. Cover and simmer just until tender, about 25 to 30 minutes.  Season to taste with garlic salt, pepper, salt, and a dash of nutmeg.  

Just before serving, sprinkle with chopped parsley and Parmesan cheese.  Serves 4.  

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Herbert Cerwin of Cerwin Vineyards in Sonoma.)

Sherried Artichoke Chicken (1970)

• 1 chicken, quartered
• 1 lb artichoke hearts
• 1/4 lb mushrooms, sliced
• 3 tbspns scallions, chopped
• 6 tbspns butter
• 2 tbspns flour
• 2/3 cup chicken broth
• 1/4 cup  dry sherry
• 1/2 tspn rosemary
• Salt, pepper, paprika

Brown chicken in 4 tablespoons butter, and sprinkle with salt, pepper and paprika.  

Place in 2-quart casserole dish. Arrange artichoke hearts between pieces of chicken. Brown mushrooms and scallions in remaining butter.  Add flour, chicken broth, sherry and rosemary. Stir and pour over chicken.

Bake at 375 degrees for 40 minutes. Serves 4.

(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the  American Association of University Women; Montgomery, Alabama branch; 1970.  Recipe by Mrs. Geoffrey Brown of the Baltimore, Maryland AAUW)

Escalloped Artichokes (1931)

• 6 artichokes
• 1 cupful of fine cracker or bread crumbs
• 1 cupful of cream
• 2 eggs
• Pepper and salt
• Dash of lemon juice

Cook artichokes tender, then scrape all edible parts from the leaves.  Remove the shokes, and cut the bottoms or hearts into cubes.  Squeeze lemon juice all over. Mix lightly with the crumbs, and turn into a well-buttered baking-dish.  Dust with pepper and salt.

Beat the eggs, add the cream and beat again to mix well. then pour over the artichoke-and-crumb mixture, and bake in a moderate over (350 degrees) until a delicate brown. This dish may be served as an entree or with the meat course.

(Origin - "The Kitchen Cabinet Book"  by Genevieve A. Callahan, Sunset Magazine Home Economics Director, 1931.)