Fonds d'Artichauts au Foie Gras

Ingredients

• some small cooked, or canned, artichoke bottoms
• oil
• vinegar
• minced tarragon
• chervil
• salt
• pepper
• a round slice of foie gras
• raw tomato cut into dice
• shred and crisped celery
• rolled slices of cucumber
• a stoned olive, farced with stiff mayonnaise

Method

1. 1

   Season artichoke bottoms with oil, vinegar, tarragon, chervil, salt, and pepper.

2. 2

   Top with foie gras, raw tomato, celery, cucumber, and an olive filled with mayonnaise.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.

pepper and salt. Mix this with one or more egg yolks, add the gravy belonging to the dish, and stir it all over the fire till thick, then turn it out and leave till cold. Now pile it up on buttered toast, and either brush it over with egg and strew it with crumbs, or cover it with the white of the egg used (whipped to a stiff froth, and seasoned with minced parsley and coralhne pepper), and set it in the oven till quite hot and nicely coloured. A few drops of lemon juice should be squeezed over it at the last. Any remains of a casserole are excellent served thus, but should be highly seasoned, Curmj Toast. — Well wash, bone, and pound 4oz, of anchovies with a little curry powder or paste, mustard, butter, and a few drops of vinegar ; spread this on hot buttered toast, place in the oven till hot, and seiwe at once. Any highly flavoured meat is good rechauffe thus. Bombay Toast. — Melt a square inch of butter and stir into it two eggs, a quarter of a teaspoonful of cayenne, and a few drops of essence of anchovy ; spread this on buttered toast and serve very hot. Any strongly flavoured sauce to taste may be used instead of the anchovy. Marrow Toast. — Break two good marrow bones SAVOURIES. 101 and remove tlie marrow ; soak this for two hours in tepid water to cleanse it, then cut it into inch cubes. A little before the dish is wanted, place the marrow in a frying basket and dip the latter into cold water, place it on the fire, and the moment it comes to the boil lift out the marrow, drain it, and put it on very hot crisp croutons, break it up with a fork, sprinkle it with minced parsley and chives (or young spring onions), and Searcey salt, or salt, and coralline pepper. Serve very hot. Marrow au Madere. — Prepare the marrow as before, have ready the hot crovitons and lay the marrow on this (but without breaking it up), pouring over it a rich Sauce Madere, and serve very hot. This is nicest if served in a silver hash or chafing dish with a spirit lamp under it. For Sauce Madere, boil a tumblerful of cooking sherry with some truffle or mushroom trimmings till the liquid is reduced to half, then add to it a gill of good brown sauce, boil it up, sieve it, stir into it a little minced truffle, with cayenne and salt to taste, and use. Marrow d la Maitre d'Hotel. — Into a gill of creamy bechamel sauce stir a good spoonful of finely minced parsley, and chives (previously blanched), add a good spoonful of thick cream, a squeeze of lemon juice, with some freshly ground black pepi^er, some coralline pepper, and a little salt. Prepare the marrow as before, break it up on the hot toast (not fried bread), and serve with Ihe sauce over it. The essence of these dishes is to have them very hot. Croutes d la Clarice. — Have ready some thin slices of parboiled fat bacon, lay on each a little heap of 102 SALADS, SANDWICHES, &c. shred ham, anchovy, and mushroom ; roll each up, dij) in frying batter, and fry a golden brown. Drain, dust with coralline pepper, and serve on small and very hot square croutons dusted with minced chives and coralline pepper. Croutes de Jamhon () V Indienne. — Stamp out . rounds one and a half inches across from thin slices of bread, and have half as many rounds of ham cut to match. Butter the bread lightly, then spread it with good chutney, place the ham on the bread, covering it with the rest, press them together, dip them in frying batter, fry a golden brown, drain well, and serve garnished with fried parsley. Croutes a la Russe.- — Prepare some round, biscuit- crisj) croutons, and place on each a slice of hard- boiled egg seasoned with oil and vinegar, a cube of smoked or hung beef, and pile over it all some rich and rather stiff horseradish cream. For this cleanse and scrape a stick of young horseradish very finely, mix it quickly into a gill of stiffly whipped sour cream, and season with cayenne and a few drops of chilli vinegar. Qraigie Toast. — Beat three eggs till ligiit, then mix them with a minced green chilli, the pulp of two tomatoes cut into dice, a spoonful of milk or cream, a pinch of salt, and loz. of butter ; stir it all over the fire till quite hot, pour it on to hot buttered toast and serve at once. Croutes de Yolaille d la Diable, — Mince two parts of chicken to one of ham, and stir it over the fire with half an ounce or so of fresh butter, a little minced parsley, cayenne, and a pinch of curry SAVOURIES. 10;} powder. When the curry is cooked and the mince as hot as it can be short of boiling-, pour it on to little fried croutons, and sei-ve moistened with a dessertspoonful of good gravy or rich brown sauce on each. (Ham, tongue, lobster, prawns, shrimps, etc., are all excellent thus.) Cassolettes o la Strashurcf. — Have ready some boat-shaped cases of cassolette pastry, garnish the edges by means of bag and pipe with a little edge of butter, dust this lightly with choj>ped lax or coralline pepper as you please, place a tiny column of pate de foie gras (cut with a plain column cutter) in the centre of each, and fill up the cassolettes with a mixture of chopped olives, tongue, French gherkin, apple, and the trimmings of the foie gras, all seasoned with oil, vinegar, pepper, and salt, and serve garnished with Julienne strips of crisped celery, tossed in oil, vinegar, salt, and pepper, and sprinkled with minced tarragon and chervil. Cassolettes a la Cazanova. — Have ready some small boat-shaped or round cassolettes, and lay in each a cube of foie gras, or of any rich pfitc to taste, and mask this entix-ely with white mayonnaise (made with cream and lemon juice instead of oil and vinegar), into which you have pi-eviously stii-red Julienne strips of truffles and of hai-d-boiled egg white. Fonds cV ArticTiauts au Foie Gins. — Drain well some small cooked, or canned, artichoke bottoms, and season lightly with oil, vinegar, minced tan-agon, chervil, salt, and pepper ; place on each a round slice of foie gras, then cover with raw tomato cut into dice, shred ^and crisped celery, and some rolled 104 SALADS, SANDWICHES, &c. slices of cucumber similarly seasoned, and on the top of the pile set a stoned olive, farced with stiff mayonnaise

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