A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.
VEGETABLES.
896. Artichokes à la Barigoul—Lean.
—Take three large, fine, sound French artichokes, parboil them for three minutes, drain, and pare the tips as well as the bottoms. Remove the chokes with a vegetable-scoop. Place them in a saucepan, with a medium-sized, sliced carrot, one sound, sliced onion, and a tablespoonful of good butter. Season the artichokes with a pinch of salt only. Cut up very fine one peeled, sound shallot, and place it in a separate pan with a tablespoonful of butter, and cook it for three minutes, being careful not to let it get brown. Add ten chopped mushrooms, a tablespoonful of chopped parsley, and a teaspoonful of finely chopped chervil. Season with a pinch of salt and half a pinch of pepper. Cook for five minutes, stirring occasionally meanwhile. Then stuff the artichokes with the preparation, placing on top of each, one whole mushroom. Place them in the hot oven, with a wine-glassful of white wine and a gill of white broth ([No. 99]); put the lid on the pan, and cook for forty minutes. Remove, and dress them on a hot dish. Add a gill of good Allemande sauce ([No. 210]) to the sauce of the artichokes, heat up a little, but do not boil; strain it into a bowl, and serve separately.
The Same, Fat.
—Pare the tips, as also the bottoms, of three fine, fresh, large French artichokes. Remove the chokes with a vegetable-scoop. Place them in a saucepan with half an ounce of butter, one sliced carrot, two cloves, one bay-leaf, and one sprig of thyme. Cut up very fine one sound, peeled shallot, place it in a saucepan, with one medium-sized green pepper cut up in small dice-shaped pieces, and a tablespoonful of sweet oil. Cook three minutes. Add a quarter of an ounce of minced cooked ham, eight chopped mushrooms, and one tablespoonful of well-cleaned rice. Let cook for three minutes. Season with a pinch of salt and half a pinch of pepper; add a glassful of white wine, cook for five minutes longer. Add half a gill of tomato sauce ([No. 205]), and let cook for five minutes more. Stuff the artichokes with the above; arrange a thin slice of larding pork on top of each, place them on the hot stove, with half a glassful of white wine; boil for two minutes, then add half a gill of white broth ([No. 99]); cover the pan, place in the hot oven, and let cook for forty minutes. Remove from the oven; dress the artichokes on a hot dish, add a gill of Madeira sauce ([No. 185]) to the gravy. Reduce it for three minutes; strain it into a bowl, and serve separately, very hot.