Fonds d’artichauts à la barigoule

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

Artichoke bottoms

six artichoke bottoms of a fair size ↝ Artichoke [Other vegetables and combinations]

Farce

four ounces of finely minced bacon ↝ Beef, bacon, cooked [Bacon]
a quarter ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same weight of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a coffee-cupful of broth ↝ Soup, broth [Soups, broth-based]
one tablespoonful of very finely minced parsley ↝ Parsley, raw [Not included in a food category]
one tablespoonful of finely minced mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
one dessertspoonful of finely chopped blanched onion ↝ Onions, raw [Vegetables and Vegetable Products]

Topping and Braising

a very thin slice of bacon ↝ Beef, bacon, cooked [Bacon]
a breakfast-cupful good broth ↝ Soup, broth [Soups, broth-based]

Audot recommendation

lean slices of veal or pork ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (12)

Drain six artichoke bottoms of a fair size, and scoop out their chokes.
Dust them with salt and pepper.
Put them on a clean dish.
Prepare the farce: mince four ounces of bacon finely, measure a quarter ounce of butter and the same weight of flour, add a coffee-cupful of broth, one tablespoonful of very finely minced parsley, one tablespoonful of finely minced mushrooms, and one dessertspoonful of finely chopped blanched onion.
Stir the farce mixture over the fire for five minutes.
Fill the hollows of the artichoke bottoms with the farce.
Tie a very thin slice of bacon over each fond.
Put the fonds in a stew-pan with a breakfast-cupful of good broth.
Put the stew-pan into the oven and bake for twenty minutes.
Ascertain if tender, then dish up and serve.

Audot recommendation

Place the fonds upon lean slices of veal or pork, which should be laid at the bottom of a braising-pan.
Pour in the gravy, and proceed with braising.

Original Text

Fonds d’artichauts à la barigoule :—Having drained six artichoke bottoms of a fair size, and scooped out their chokes, give them a dust of salt and pepper, put them on a clean dish, and prepare this farce :—four ounces of finely minced bacon, a quarter ounce of butter, and the same weight of flour, a coffee-cupful of broth, and one tablespoonful of very finely minced parsley, one tablespoonful of finely minced mushrooms, and one dessertspoonful of finely chopped blanched onion. Stir the mixture over the fire for five minutes, and then fill the hollows of the artichoke bottoms with it. Tie a very thin slice of bacon over each fond, and put them in a stew-pan with a breakfast-cupful good broth. Put the stew-pan into the oven, and bake for twenty minutes, ascertain if tender, then dish up and serve (Gouffé).
For this dish Audot recommends that the fonds be placed upon lean slices of veal or pork, which should be laid at the bottom of a braising-pan; that the gravy should be poured in, and that the process should be that of braising.

Notes

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