Artichauts a la Barigoule

Ingredients

• 3 globe artichokes (medium size)
• 1 gill sweet oil
• 3 oz. fat pork
• { lb. raw ham
• 6 chopped mushrooms
• 1 tablespoonful chopped shallots
• 1 teaspoonful of chopped parsley
• 2 oz. butter
• 1 oz. flour
• % gill Madeira wine
• 1 gill brown sauce
• 1 gill brown stock
• small bunch parsley
• a few slices of carrots
• and turnips
• \ onion
• 3 slices of fat bacon
• seasoning
• Italiemie sauce {No. 239}

Method

1. 1

   Trim the artichokes, cut off the stalks, and wash.

2. 2

   Boil in salted water, cool, and drain.

3. 3

   Remove the center parts of leaves and fill with stuffing made from finely chopped ham, pork fat, mushrooms, and parsley.

4. 4

   Fry shallots in butter, mix with stuffing, knead butter and flour, moisten with brown sauce, and season.

5. 5

   Fill artichokes, top with bacon, tie with string.

6. 6

   In a sauté pan, place bacon, carrot, turnip, onion, and parsley.

7. 7

   Lay artichokes on top, add oil, wine, and stock, cover, and cook in a moderately heated oven for 30-40 minutes.

8. 8

   Remove string and bacon fat, strain liquor, skim fat, add Italienne sauce, and reduce.

9. 9

   Serve artichokes with sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 370. The excerpt below is the record exactly as published.

Artichauts a la Barigoule. — 3 globe artichokes {medium size), \ gill sweet oil, 3 oz. fat pork, { lb. raw ham, 6 chopped mushrooms, 1 tablespoonful chopped shallots, 1 teaspoonful of chopped parsley, 2 oz. butter, 1 oz. flour, % gill Madeira wine, 1 gill brown sauce, 1 gill brown stock, small bunch parsley, a few slices of carrots and turnips, \ onion, 3 slices of fat bacon, season- ing, Italiemie sauce {No. 239). Trim the artichokes, cut off the stalks, the hardest leaves from the bottom and the tips of the other leaves ; wash and drain. Put them in a stewpan with salted water (cold), boil up, cool and drain ; remove the centre parts of leaves for filling, and fill with a stuffing made as follows : Chop ham and pork fat very finely, mingle with the mushrooms and chopped parsley ; fry the shallots in a little butter, and mix the lot together in a stewpan ; knead the butter and flour together, moisten the stuffing with the brown sauce, adding likewise the kneaded butter and flour, and season with a pinch of salt, pepper, and grated nutmeg. Stir well and fill the artichokes as directed. Place a square piece of bacon on top of each ; tie each artichoke with string to keep in shape. Put the remainder of the bacon in a saute-pan, also the carrot, turnip, and onion, all sliced, and the parsley. Lay the artichokes on top, pour a few drops of oil over each, add the wine and stock, cover with a piece of oiled paper. Cook in a moderately heated oven from thirty to forty minutes, and baste occasionally. When done, remove the string and bacon fat, strain the liquor, skim off the fat, add about a gill of Italienne sauce 438 THE NEW CENTURY COOKERY BOOK to this, and reduce a little. Dress the artichokes on a hot dish, pour a tablespoonful of sauce in the centre of each, and serve the remainder of the sauce separately. 1263. Artichauts a la Chamber)/.— 6 large preserved artichoke bottoms, 1 oz. butter, 6 rounds of toasted buttered bread, 1 gill Perigueux sauce {No. 243), salt and pepper. Dress the artichoke bottoms on a sieve or on a cloth. Melt the butter in a saute-pan ; when hot put in the artichokes, and fry them gently on both sides ; season to taste. Arrange them neatly in the saute-pan, the hollow parts upwards, and carefully break a small egg in each artichoke bottom ; put the pan in a fairly hot oven long enough to poach the egg. Dish up on rounds of toasted bread, about the size of the artichokes. Sauce over with a well seasoned hot Perigueux sauce and serve at once. 1264. Artichauts a la Lyonnaise (Globe Artichokes with Fried Onions ). — Select four green artichokes, trim and cook them in salted water till tender. Drain, cool, and remove the leaves ; toss the bottoms (fonds) in a little butter. Have ready some finely sliced onions, fried in butter ; fill the artichokes with this, season with pepper and salt and a little lemon -juice. Ee-heat in the oven for ten minutes. Dish up neatly and pour some demi-glace (No. 237) or veloutee (No. 206) sauce round the base of the dish ; sprinkle some finely chopped parsley on top of the fried onions and send to table immediately. 1265. Artichauts a la ALoellc. — Heat up some artichoke bottoms, the edges of which have been previously cut into flutes, place a slice of blanched marrow fat on each, dish up, and pour over a hot demi-glace sauce (No. 237) flavoured with lemon-juice and a good pinch of cayenne or paprika pepper. 1266. Bciyiiets d’ Artichauts a la Viomoise. — 12 very small even-sized artichoke bottoms ( preserved ), about f lb. chicken or veal forcemeat ( farce de volaille) (No. 403), 1 lb. unsweetened savarin dough, seasoning

Cook this with the app: pantry check, scaling, and the assistant.