Fonds d'artichauts, Feypell

Ingredients

• twelve boiled artichokes
• six of them
• one cup of puree of fresh mushrooms
• one-half cup of grated cheese
• one ounce of fresh butter
• the yolk of an egg
• a little chopped parsley
• a thin slice of raw bacon

Method

1. 1

   Remove leaves and trim bottoms of artichokes.

2. 2

   Cut six into half-inch squares.

3. 3

   In a sauté pan, heat butter, add cut-up artichokes, season, and fry until golden.

4. 4

   Mix in cheese, mushroom puree, and boil briefly.

5. 5

   Stir in egg yolk and parsley.

6. 6

   Fill whole artichoke bottoms with this mixture, top with bacon, and bake.

7. 7

   Serve with sauce or as a garnish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 53. The excerpt below is the record exactly as published.

Fonds d'artichauts, Feypell Julienne potatoes Sliced tomatoes, French dressing Vanilla ice cream Cakes Coffee Bass, Dijonaise. Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes. Add some chopped chives, and pour over the fish. Fonds d'artichauts, Feypell. (Artichoke bottoms, Feypell). Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares. Prepare one cup of puree of fresh mushrooms and one-half cup of grated cheese. Put in a saute pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper. Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms puree, and boil for a minute or two. Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover thickly the six whole artichoke bottoms with this filling, place on a buttered dish or pan, lay a thin slice of raw bacon

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