561. Artichauts Entiers a la Chasseur. — 3 medium-
sized artichokes, ^ small onion , 1 shallot, 1^ oz. butter,
J lb. fresh button mushrooms, ^ gill Espagnole sauce.
No. 18-1, 1 dessert-spoonful chopped parsley, about six
thin slices of fat bacon, | gill of white wine, i gill of
good stock or gravy, ^ gill rich tomato sauce, 2 table-
spoonfuls of fresh breadcrumbs, salt, pepper, and grated
nutmeg, a bouquet garni, 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 centre part of plant, wash well
and drain. Choose three of the largest mushrooms, and
pare and turn neatly ; trim, wash, and chop the re-
mainder. 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 turned 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
DRESSED VEGETABLES AND SALADS. 591
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 occasionally. 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.
562. Fonds d'Artichauts a la Mornay. — 6 to 8
artichoke bottoms, 1 small tin or terrine foie gras,
about a gill Mornay sauce, No. 176, some chicken or
veal forcemeat, 2 oz. grated Parmesan cheese, sherry,
f oz. butter, breadcrumbs.
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 table-
spoonful of sherry or Madeira wine. Fill 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 breadcrumbs, 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.
663. Aubergines Farcies. — 2 medium -sized egg-
plants, 2 oz. butter, 6 mushrooms, 2 chopped shallots,
1 oz. lean bacon, 2 oz. breadcrumbs, 1 oz. suet, 1 tea-
spoonful chopped parsley, 1 oz. grated Parmesan cheese,
1 egg, salt and pepper, 1 gill demi-giace sauce.
Page 265
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
561. Artichauts Entiers a la Chasseur. — 3 medium-
sized artichokes, ^ small onion , 1 shallot, 1^ oz. butter,
J lb. fresh button mushrooms, ^ gill Espagnole sauce.
No. 18-1, 1 dessert-spoonful chopped parsley, about six
thin slices of fat bacon, | gill of white wine, i gill of
good stock or gravy, ^ gill rich tomato sauce, 2 table-
spoonfuls of fresh breadcrumbs, salt, pepper, and grated
nutmeg, a bouquet garni, 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 centre part of plant, wash well
and drain. Choose three of the largest mushrooms, and
pare and turn neatly ; trim, wash, and chop the re-
mainder. 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 turned 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
DRESSED VEGETABLES AND SALADS. 591
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 occasionally. 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.
562. Fonds d'Artichauts a la Mornay. — 6 to 8
artichoke bottoms, 1 small tin or terrine foie gras,
about a gill Mornay sauce, No. 176, some chicken or
veal forcemeat, 2 oz. grated Parmesan cheese, sherry,
f oz. butter, breadcrumbs.
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 table-
spoonful of sherry or Madeira wine. Fill 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 breadcrumbs, 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.
663. Aubergines Farcies. — 2 medium -sized egg-
plants, 2 oz. butter, 6 mushrooms, 2 chopped shallots,
1 oz. lean bacon, 2 oz. breadcrumbs, 1 oz. suet, 1 tea-
spoonful chopped parsley, 1 oz. grated Parmesan cheese,
1 egg, salt and pepper, 1 gill demi-giace sauce.