marsha-tbay
Well-known member
Florida restaurants
Artichoke Bottoms Farci
Le Cordon Bleu, Winter Park
Stuffing:
1/2 # chicken livers
1/2 # fresh mushrooms
1 tsp chopped shallots
1/2 tsp chopped garlic
salt and pepper
3 tsp chopped parsley
3 tsp chopped chives
cream sauce
For cream sauce: bring 1 c. half and half to boil. Slowly add to a roux made with 1 oz of butter and 1 oz of flour. Cook for 1 min. and then add 2 egg yolks, salt, pepper and nutmeg as desired.
Saute the mushrooms and chicken livers until nicely browned. Chop well on work board and then add chopped parsley, chives, garlic and shallots. Mix well with cream sauce.
Serve on 12 canned or fresh artichoke bottoms topped with a slice of swiss cheese.
Artichoke Bottoms Farci
Le Cordon Bleu, Winter Park
Stuffing:
1/2 # chicken livers
1/2 # fresh mushrooms
1 tsp chopped shallots
1/2 tsp chopped garlic
salt and pepper
3 tsp chopped parsley
3 tsp chopped chives
cream sauce
For cream sauce: bring 1 c. half and half to boil. Slowly add to a roux made with 1 oz of butter and 1 oz of flour. Cook for 1 min. and then add 2 egg yolks, salt, pepper and nutmeg as desired.
Saute the mushrooms and chicken livers until nicely browned. Chop well on work board and then add chopped parsley, chives, garlic and shallots. Mix well with cream sauce.
Serve on 12 canned or fresh artichoke bottoms topped with a slice of swiss cheese.