European and American cuisine

Artichokes a la Barigoule.— Remove all the lower hard leaves from 6 fresh artichokes, cut the points from the remaining leaves, remove the chokes with a vegetable borer; rub over with lemon juice, and lay in cold water. Mix 1 tablespoonful fine-minced larding pork with 1 gill of fine-chopped mushrooms, 1 teaspoonful fine-chopped shallots, the same of fine-chopped parsley, 1 tablespoonful bread crumbs, a little nutmeg, Ys even teaspoonful salt, Y4 even teaspoonful pepper ; mix all together. Drain the artichokes and fill them with the preparation ; tie up with a string. Cover the bottom of a round pan, thickly buttered, with 3 thin slices of larding pork, 2 slices of carrot, and 1 sliced onion ; place the artichokes on top of this ; add 1 bay leaf, a small bouquet, 1 gill of white broth, and Yi gill Madeira wine. Lay a small, thin slice of pork over each artichoke, cover with buttered paper, set the pan in a hot oven and bake till done, basting frequently, which will take from 40 to 50 minutes. When ready to serve remove the artichokes, take off the strings, and dress them on a hot dish ; remove all the fat from gravy, add Y4 tablespoonful beef extract and a little broth ; let boil 2 minutes ; then strain, and either pour it over the artichokes or serve in a separate dish. Artichokes Saute. — Procure Ys dozen fresh artichokes, remove the lower leaves, cut the points from the remaining leaves, pare the bottom neatly. Gut the artichokes into quarters, remove the choke from the center, and lay the quarters in boiling water, with 1 tablespoonful white vinegar and 1 tablespoonful salt ; boil a few minutes, drain and cool in cold water. Forty minutes before serving drain the artichokes, melt 3 ounces butter in a saucepan, put in the artichokes, season with 1 teaspoonful salt and Y4 teaspoonful pepper ; cover and cook 10 minutes ; then add 1 gill of white broth and Ys gill of Rhine wine, cover and cook till done. Dress the artichokes on a hot dish, remove the fat from gravy, add 1 tablespoonful lemon juice to the gravy, Y4 teaspoonful beef extract; cook a few minutes, then strain ; add a small piece of fresh butter, and pour it over the artichokes. Artichoke Bottoms, Stuffed. — Remove the leaves from 6 fresh artichokes, place the artichokes in a saucepan of boiling water, add 1 tablespoonful vinegar and Vs tablespoonful salt, cook until all the leaves can be drawn out easily ; then remove and cool in cold water. Drain and remove the chokes, and fill them with thd following forcemeat: Melt 1 ounce butter in a saucepan, add Ys tablespoonful fine-chopped white onion or shallot, cook 3 minutes; add Ys gill fine-chopped mushrooms, Y4 gill fine-chopped veal or chicken meat, Ys teaspoonful chopped parsley, and season with salt and pepper, stir and cook 5 minutes ; then remove, add Ys tablespoonful bread crumbs; fill the artichokes, sprinkle over some bread crumbs, set in a buttered pan, pour over a little melted butter, add Ys gill white broth; put the pan in a medium-hot oven, and bake 15 minutes, basting frequently. Serve the artichokes on a hot dish. Melt Ys tablespoonful butter, add Ys tablespoonful flour, stir and cook a few minutes ; add the gravy from the artichokes and a little beef extract and bouillon ; cook a few minutes ;