Instructions: Artichauts a la Barigoule

Take some very fresh and tender artichokes. After having trimmed their tops, take off the outermost leaves; parboil the artichokes; remove their hearts, and completely clear them of their chokes. Season them inside, and fill them with a preparation of Duxelles , combined with a quarter of its weight of (fresh, grated, fat bacon, and as much butter.)

Wrap the stuffed artichokes in thin slices of bacon; tie them, and set them in a saucepan prepared for braising. Braise them gently with white wine, and cook them well.

When about to serve them, remove the string and the bacon, and dish them.

Strain the braising-liquor, and clear it of grease; thicken it with the necessary quantity of good half glazed sauce (23); reduce it sufficiently to produce only a very little sauce, and pour the latter over the artichokes.

Notes:
Half Glaze Demi-glace

This is the Espagnole sauce, having reached the limit of perfection by final skimming. It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock (7) until its volume is reduced to nine-tenths of a quart. It is then strained into a double-boiler of convenient dimensions, and it is finished, away from the fire, with one-tenth of a quart of excellent sherry. cover the double-boiler, or slightly butter the top to avoid the formation of a skin. This sauce is the base of all the smaller brown sauces.

Duxelle for stuffed vegetables Duxelle pour legumes farcis

Put six tablespoons of dry duxelle into a small saucepan, and add three tablespoons of half-glaze sauce (23) containing plenty of tomato, crushed garlic he size of a pea, and two tablespoons of white wine. Set to simmer until the required degree of consistency is reached.

N.B.? A tablespoon of fine, fresh bread-crumbs may be added to the duxelle in order to thicken it.

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