Artichokes a la Barigoule

Ingredients

• three or four artichokes
• two ounces of finely-shred suet
• two ounces of undressed veal free from fat or fibre
• two ounces of bread-crumbs
• two tea-spoonfuls of chopped parsley
• a quarter of a tea-spoonful of marjoram
• a quarter of a tea-spoonful of thyme
• half a tea-spoonful of chopped shalot
• two drachms of salt
• one of pepper
• one of powdered mace
• one of grated lemon-rind
• the yolk of an egg

Method

1. 1

   Wash and trim artichokes, fry in hot lard for 3-4 minutes.

2. 2

   Fill cavities with forcemeat made from suet, veal, bread-crumbs, parsley, marjoram, thyme, shallot, salt, pepper, mace, and lemon-rind mixed with egg yolk.

3. 3

   Stew in brown gravy until tender.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 176. The excerpt below is the record exactly as published.

rtichokes (a la Barigoule). — Wash and trim three or four artichokes ; remove the chokes, and fry the top of the leaves and the bottom of the artichokes in hot lard or fat for three or four minutes. Fill the cavities with a forcemeat made with two ounces of finely-shred suet, two ounces of undressed veal free from fat or fibre, two ounces of bread-crumbs, two tea- spoorifuls of chopped pai-sley, a quarter of a tea-spoonful each of marjoram and thyme, half a tea-spoonful of chopped shalot, two drachms of salt, one of pepper, one of powdered mace, and one of grated lemon-rind, ilix thoroughly; then work them together with the yolk of an egg

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