Fonds d'artichauts a la harigoule

Ingredients

• six artichoke bottoms
• four ounces of finely minced bacon
• a quarter ounce of butter
• the same weight of flour
• a coffee-cupful of broth
• one tablespoonful of very finely minced parsley
• one tablespoonful of finely minced mushrooms
• one dessert-spoonful of finely chopped white onion
• a dust of salt
• a dust of pepper

Method

1. 1

   Having scooped out the chokes, and drained the artichoke bottoms, prepare the farce by stirring the bacon, butter, flour, broth, parsley, mushrooms, and onion over the fire for five minutes.

2. 2

   Fill the hollows of the artichoke bottoms with the mixture, tie a thin slice of bacon over each, and place them in a stew-pan with gravy.

3. 3

   Bake in the oven for twenty minutes until tender, then dish up and serve.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 85. The excerpt below is the record exactly as published.

Fonds d'articTiauts a la harlgoule : — Having scooped out the chokes, and drained six artichoke bottoms of a fair size, give them a dust of salt and pepper, put them on a clean dish, and prepare this ' farce' : — four ounces of finely minced bacon, a quarter ounce of butter and the same weight of flour, a coffee-cupful of broth, and one table- spoonful of very finely minced parsley, one table- spoonful of finely minced mushrooms, and one dessert-spoonful of finely chopped white onion. Stir the mixture over the fire for five minutes, and then fill the hollows of the arti- choke bottoms with it. Tie a very thin slice of bacon over each fond, and put them in a stew-pan with a breakfast- 152 CULINARY JOTTINGS FOR MADRAS. cupful of good gravy. Put the stew-pan into the oven, and bake for twenty minutes, ascertain if tender, then dish up and serve, [Gouffe.] Audot recommends that the fonds be placed upon lean slices of veal or pork, which should be laid at the bottom of a braising-pan ; that the gravy should be poured in, and that the process should be that of braising. For fonds d'artichaitts a la Proveno/rle, prepare the arti- chokes as above without the ' farce,' place them in a pie- dish with enough salad oil to keep them moist and safe from burning, and with six cloves of gai-lic, pepper, and salt. Put the dish into the oven, and bake : when the fonds are tender, remove the garlic, give them a dust of pepper

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