Artichokes, Barigoule

Ingredients

• six artichokes
• twelve chopped shallots
• one-half pound of chopped fresh mushrooms
• one-half glass of white wine
• one-half cup of brown gravy
• the yolks of three raw eggs
• a thin slice of salt pork
• one-half pint of bouillon

Method

1. 1

   Parboil artichokes, prepare stuffing with shallots and mushrooms, fill artichokes, tie with salt pork, and cook in bouillon for about 45 minutes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 210. The excerpt below is the record exactly as published.

Artichokes, Barigoule Laurette potatoes Fresh asparagus, Hollandaise Westphalian ham Frozen egg nogg Assorted cakes Coffee Poached eggs, Mexicaine. Slice one green pepper, and simmer in butter. Slice one-half can of cepes, and toss in olive oil over fire. Slice two pimentos ; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs on top. Roast Muscovy duck. Clean a Muscovy duck, season with salt and pep- per, and stuff with a piece of celery and two shallots chopped very fine. Put the duck in a roasting pan with a sliced onion and carrot, add a little water, and put in a hot oven. The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often. When done place the duck on a platter, remove the fat from the pan, add one cup of stock and a spoonful of meat extract, boil for five minutes, and pour over the duck. Artichokes, Barigoule. Parboil six artichokes in salted water for two minutes. Then remove the hairy part, between the leaves and the bottoms; and fill with a stuffing made as follows : Simmer twelve chopped shallots in a casserole in two ounces of butter ; then add one-half pound of chopped fresh mushrooms, and simmer again for ten minutes. Then add one-half glass of white wine, and boil until nearly dry, but be careful that it does not burn. Then add one-half cup of brown gravy, season with salt and pepper and a little chopped garlic and parsley, and boil for five minutes. Then thicken with the yolks of three raw eggs, and if necessary add a very little fresh bread crumbs. When the artichokes are filled tie a thin slice of salt pork over the tops, lay in a saute pan, with sliced onions, sliced carrots, a bouquet garni, and one-half pint of bouillon

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