Fonds d’Artichauts a la Barigoule

Ingredients

• four ounces of finely minced bacon
• a quarter of an ounce of butter
• a quarter of an ounce of flour
• a coffeecupful of broth
• one tablespoonful of very finely-minced parsley
• the same of finely-minced mushrooms
• one dessertspoonful of finely-chopped and blanched onion
• a slice of bacon, cut as thinly as possible
• a breakfastcupful of good broth

Method

1. 1

   Prepare the fonds as above, dust them with salt and pepper, and set them on a dish.

2. 2

   Stir over the fire for five minutes a mixture of bacon, butter, flour, broth, parsley, mushrooms, and onion.

3. 3

   Fill the Artichoke-Bottoms with this mixture.

4. 4

   Tie a slice of bacon over each bottom.

5. 5

   Place them in a stewpan with broth, cover, and cook in the oven until tender, about twenty minutes.

6. 6

   Serve hot, straining any remaining liquid around the bottoms.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 219. The excerpt below is the record exactly as published.

four ounces of finely minced bacon, a quarter of an ounce of butter, a quarter of an ounce of flour, a coffeecupful of broth, one tablespoonful of very finely-minced parsley, the same of finely-minced mush- rooms, and one dessertspoonful of finely-chopped and blanched FONDS D’ARTICHAUTS A LA BARIGOULE 317 onion. When this mixture has been well stirred over the fire fill the Artichoke-Bottoms with it. Tie a slice of bacon, cut as thinly as possible, over each Artichoke-Bottom. Put the bottoms into a stewpan with a breakfastcupful of good broth

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