Hissolettes d’ Artichauts

Ingredients

• 6 preserved artichoke bottoms
• 6 preserved mushrooms
• 2 oz. cooked ox-tongue
• 3 to 4 tablespoonfuls well reduced Allemande
• 1 teaspoonful chopped truffle peelings
• 1 lb. flour
• 6 oz. beef suet
• 1 yolk of egg
• piquante sauce

Method

1. 1

   Mince the artichokes, mushrooms, and tongue finely.

2. 2

   Mix with truffles and put in a stewpan with the white sauce.

3. 3

   Stir over heat until hot and spread on a plate to cool.

4. 4

   Pass the suet through a mincing machine.

5. 5

   Make a paste with suet and flour, adding salt and enough water to bind.

6. 6

   Roll out and stamp out rounds.

7. 7

   Wet edges of half the rounds, place a teaspoonful of mixture in the center, cover with another round, and seal.

8. 8

   Bake on a sheet for about twenty minutes.

9. 9

   Serve hot with piquante sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 374. The excerpt below is the record exactly as published.

issolettes d’ Articha uts. — 6 preserved artichoke bottoms, 6 preserved mushrooms, 2 oz. cooked ox-tongue, 3 to 4 table- spoonfuls well reduced Allemande (No. 204), veloutee (No. 206), or bechamel (No. 202) sauce, 1 teaspoonful chopped truffle peelings, seasoning , i lb. flour, 6 oz. beef suet, 1 yolk of egg, piquante sauce

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