Stuffed artichokes à la barigoule
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 7. The excerpt below is the record exactly as published.
Stuffed artichokes à la barigoule, Trim and wash your artichokes, fill them with a stuff ing composed of chopped mushrooms, eschalot, parsley, and bacon; the stuffing having first been warmed in fresh butter and seasoned with salt and pepper. Tie a piece of String round each artichoke, and simmer in a saucepan lined With bacon ; sprinkle with salad oil
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