Fonds d’Artichauts à la Heine

Ingredients

• 6 to 8 artichoke bottoms
• 1 small onion
• 1 small bouquet garni (a small bunch of herbs)
• 3 to 4 thin slices of lemon
• 1 oz. beef suet
• peppercorns
• 4 oz. cooked rabbit or veal
• 2 slices of cooked ox-tongue
• 1 small truffle
• a small lamb's sweetbread (cooked)
• bechamel sauce (No. 202)
• bread-crumbs or panurette
• pepper and salt
• frying fat
• 2 eggs
• parsley

Method

1. 1

   Cook artichokes with onion, herbs, lemon, suet, and peppercorns until tender.

2. 2

   Mince meats and mix with bechamel.

3. 3

   Fill artichokes, coat with egg and breadcrumbs, and fry until golden brown.

4. 4

   Serve garnished with fried parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

parsley , about 6 thin slices of fat bacon, \ gill of white wine, b gill of good stock or gravy, b gill rich tomato sauce {No. 271), 2 tablespoonfuls of fresh bread-crumbs, salt, pepper, and grated nut- meg, a bouquet garni {No. 2), a few slices of carrot and turnip. Cut off the stalks of the artichokes, trim off the under leaves, cut off the tops of the leaves, pare the bottoms, remove the leaves, wash well and drain. Choose three of the largest mushrooms, and pare and trim neatly ; trim, wash, and chop the remainder. Peel and chop finely the onion and shallot, and fry in butter a golden colour ; add the chopped mushrooms, stir over the fire until the moisture of the mushrooms is sufficiently reduced, then add the bread-crumbs and parsley, season with salt, pepper, and a pinch of nutmeg, moisten with enough sauce to well bind the mixture. Fill the centres of the artichokes, place a trimmed button mushroom on the top of each, cover with slices of bacon, tie each with a piece of string to keep in shape. Line a saute-pan with a few pieces of bacon, a bouquet garni, a few ; slices of carrot and turnip, add the wine and stock, put the artichokes neatly in the pan, cover with a buttered paper, and braise in the oven until tender ; it will take from forty -five to sixty minutes ; baste occa- sionally. Untruss the artichokes and dress them on a hot dish. Strain the liquor into a saucepan, remove the fat, add tomato sauce, and a little Espagnole sauce if needed, reduce to half-glaze, finish with a small piece of fresh butter, season to taste, and pour round the dish. Serve hot. 1270. 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, 1 small onion, 1 small bouquet garni (a small bunch of herbs), 3 to 4 thin slices of lemon, 1 oz. beef suet, peppercorns, 4 oz. cooked rabbit or veal, 2 slices of cooked ox-tongue, 1 small truffle, a small lamb's < sweetbread (cooked), bechamel sauce (No. 202), bread- crumbs or panurette, pepper and salt, frying fat, 2 eggs, parsley. Trim and wash the artichoke bottoms, put them in a stewpan with sufficient water to well cover them, add the onion, peeled and cut into thin slices, the bouquet of herbs, the slices of lemon, the beef suet, a pinch of salt, and a few peppercorns. Cook till they are tender, then drain the artichokes and place them on a sieve to cool. Mince finely all the cooked meats, chop finely the truffle, and put all in a small stewpan with sufficient bechamel sauce (white sauce) to moisten the mixture, stir over the fire until thoroughly hot, add one yolk of egg, season to taste with pepper and salt, and continue stirring until the liaison of egg is formed. Fill the artichoke bottoms with the mixture thus prepared, and shape each as neatly as possible. When quite cold brush over with beaten egg, and crumb in fresh bread-crumbs or panurette

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