Fonds d’Artichauts à la Aloruay
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 372. The excerpt below is the record exactly as published.
Fonds d’ Artichauts d la Aloruay . — 6 to 8 artichoke ■ bottoms, 1 small tin or terrine foie gras, about a gill Mornay sauce THE NEW CENTUBY COOKEBY BOOK (No. 223), some chicken or veal forcemeat (No. 402 or 403), 2 oz. grated Parmesan cheese, sherry, i oz. butter, bread-crumbs. Turn out the foie gras, take out the pieces of truffles contained in the pate, and chop these rather finely. Put the foie gras in a mortar and pound, add the forcemeat (enough to make a sufficient quantity of filling for the artichoke bottoms) ; when well pounded take out and rub through a wire sieve, put into a basin and mix with the chopped truffles, and a tablespoonful of sherry or Madeira wine. Pill the bottoms with this, smooth the surface, and coat with a thick layer of Mornay sauce. Spread over with grated cheese and a few fried bread-crumbs, put a tiny piece of butter here and there, bake in a hot oven for ten minutes, or place under a hot salamander, to brown the top, and serve. 1271. Fonds d’ Art i cliaut s d la Heine. — 6 to 8 artichoke bottoms
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