Fonds d'Artichauts A la Creole

Ingredients

• 8 artichoke bottoms
• 2 oz. lean ham
• i oz. cooked ox-tongue
• 4 oz. cooked chicken meat
• 2 small truffles
• 6 champignons
• i gill veloute sauce
• J oz. grated Parmesan
• I oz. butter
• i table-spoonful of cream
• chicken force-meat
• seasoning

Method

1. 1

   Drain artichoke bottoms, fill with mixture of ham, tongue, mushrooms, chicken, and truffle.

2. 2

   Cover with chicken forcemeat, bake, and serve with sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

Fonds d'Artichauts A la Creole. (Farced Artichoke Bottoms.) 8 artichoke bottoms, 2 oz. lean ham, i oz. cooked ox- tongue, 4 oz. cooked chicken meat, 2 small truffles, 6 champignons, i gill veloute sauce, J oz. grated Parmesan, I oz. butter, i table-spoonful of cream, chicken force- meat, seasoning. Drain and wipe the artichoke bottoms. Cut the ham, tongue, mushrooms, chicken meat, and one truffle into fine shreds. Mix with sufficient veloute sauce to moist- en, work the cream into the chicken farce. Place a table-spoonful of this salpicon mixture in each of the artichoke bottoms. Cover with chicken forcemeat

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