Easy Recipe Finder

Recipe Feeder
250 ml white wine
750 ml fond
-
1 Tbsp cornstarch
2 Tbsp water
-
1 onion
250 g mushroom
-
300 g pork-lean
100 g pork-fatty
-
1 Tbsp parsley hachee’
150 g ham
1 egg - cassee’
1 tsp thyme
-
6 artichokes

=Blanch artichoke 8 mns, trim choke & small leaves. Drain. Make duxelle, grind pork, combine rest of solid ingredients to make farce. Fill & tie artichokes. Put in casserole with onion & carrot mirepoix, vin & reduce to third. Add fond to half way up, bring to boil, cover with paper buttered & bake till tender
350F ~45mns
 
Top