FoNDS d'Artichauts a la Bayard — Artichoke Bottoms, Bayard Style
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 27. The excerpt below is the record exactly as published.
FoNDS d^Artichauts a la Bayard— Artichoke Bottoms, Bayard Style. Fill the tops of some artichoke bottoms with puree of foie gras, cover with cream chicken forcemeat; smooth the surface with a table knife (dipped in luke warm water) and decorate with truffles cut in fanciful shapes. Place the artichokes in a buttered pan and moisten with a little chicken broth
Cook this with the app: pantry check, scaling, and the assistant.