Artichauts entiers à la Chasseur

Ingredients

• 3 medium-sized artichokes
• h small onion
• 1 shallot
• 1 h oz. butter
• b lb. fresh button mushrooms
• h gill Espagnole sauce {No. 236}
• 1 dessertspoonful chopped parsley
• about 6 thin slices of fat bacon
• h gill of white wine
• b gill of good stock or gravy
• b gill rich tomato sauce {No. 271}
• 2 tablespoonfuls of fresh bread-crumbs
• salt
• pepper
• grated nutmeg
• a bouquet garni {No. 2}
• a few slices of carrot and turnip

Method

1. 1

   Prepare the artichokes and mushrooms.

2. 2

   Fry onion and shallot in butter, add chopped mushrooms, then mix in bread-crumbs and parsley.

3. 3

   Fill artichokes, top with mushrooms and bacon, and braise in a pan with wine and stock for 45-60 minutes.

4. 4

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 372. The excerpt below is the record exactly as published.

2 oz. butter, \ gill rich stock, \ lb. . cooked game puree, salt, pepper, and aromatic spice, demi-glace sauce {No. 237) or rich brown sauce. Wash, scrape, and peel thinly the artichokes ; drop each as finished into a basin of water (cold) containing a little salt and the juice of a lemon. Put them in a stewpan with enough of the water in which they were soaked to well cover them, and cook for about twenty minutes. Drain them, and scoop out the centre of each by means of a vegetable or column cutter. Fill the cavities with a well flavoured game puree seasoned with aromatics &c. Place the stuffed artichokes in a buttered saute-pan, add the stock, put a little sauce (brown) on top of each. Bake in the oven for about twenty minutes. Dish up on a hot dish, arranging them in a row or border shape. Pour a little hot demi-glace or other other good brown sauce over and round them, and serve. 1269. Artichauts entiers d la Chasseur. — 3 medium-sized ■ artichokes, \ small onion, 1 shallot, 1^ oz. butter, b lb. fresh button mushrooms, ^ gill Espagnole sauce {No. 236), 1 dessertspoonful ■ chopped parsley , about 6 thin slices of fat bacon, \ gill of white wine, b gill of good stock or gravy, b gill rich tomato sauce {No. 271), 2 tablespoonfuls of fresh bread-crumbs, salt, pepper, and grated nut- meg, a bouquet garni {No. 2), a few slices of carrot and turnip

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