Artichokes A` La Barigoule Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Artichokes,
1/2 cup: Spanish sauce,
4 ounce: Fat pork,
1/2 tsp: Salt,
2 cup: Mushrooms, chopped
Few grains of cayenne,
2 tbsp: Shallots, chopped
Few grains of nutmeg,
1 tsp: Parsley, minced
1 cup: Broth,
1 tbsp: Gold Medal Flour,
1 Glass: of white wine,
1 tbsp: Butter,
Directions:
Prepare the artichokes as directed above, boil them thirty minutes and
drain. Mince the pork and fry with shallots; add the mushrooms and
parsley and simmer ten minutes. Blend with it the flour, mixed with
the butter, add the Spanish sauce and seasonings. Stuff the
artichokes and tie each with a string; brown the outside in a little
olive oil. add the broth and wine; cover and cook for 40 minutes in a
moderate oven. When ready to serve remove the strings and arrange on
hot platter and pour the sauce over and around them. Garnish with a
whole mushroom on top of each.
Source: Gold Medal Flour Cook Book, Published by Washburn-Crosby Co.,
1910
Brought to you and yours via Nancy OBrion and her Meal-Master
Submitted By NANCY OBRION On 10-18-95
Source from luhu.jp
drain. Mince the pork and fry with shallots; add the mushrooms and
parsley and simmer ten minutes. Blend with it the flour, mixed with
the butter, add the Spanish sauce and seasonings. Stuff the
artichokes and tie each with a string; brown the outside in a little
olive oil. add the broth and wine; cover and cook for 40 minutes in a
moderate oven. When ready to serve remove the strings and arrange on
hot platter and pour the sauce over and around them. Garnish with a
whole mushroom on top of each.
Source: Gold Medal Flour Cook Book, Published by Washburn-Crosby Co.,
1910
Brought to you and yours via Nancy OBrion and her Meal-Master
Submitted By NANCY OBRION On 10-18-95
Source from luhu.jp