Artichoke Fie

Ingredients

• twelve artichokes
• four ounces of fresh butter
• a quarter of pound of butter
• half an ounce of truffles
• half an ounce of morels
• a quarter of a pint of water
• a gill of white wine

Method

1. 1

   Boil the artichokes, break off the chokes and leaves, and take the bottoms clear from the stalks.

2. 2

   Line a dish with puff-paste, lay on four ounces of fresh butter, place a row of artichokes, strew over them pepper, salt, and beaten mace.

3. 3

   Add another layer of artichokes, more spice, and a quarter of a pound of butter cut in small pieces.

4. 4

   Boil truffles and morels in a quarter of a pint of water, pour into the pie with a gill of white wine.

5. 5

   Cover the pie and bake.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 201. The excerpt below is the record exactly as published.

Artichoke Fie. Boil twelve artichokes, break off the chokes and leaves and take the bottoms clear from the stalks ; line the disli with puif-paste, and lay on this four ounces of fresh butter. Place a row of artichokes ; strew over them pepper, salt, and beaten mace ; then another layer of artichokes ; strew on more spice and a quarter of pound of butter cut in small pieces. Boil half an ounce of truffles and morels, chopped small, in a quarter of a pint of water, and pour into the pie, with a gill of white wine

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