In its simplest form, artichokes cooked with barigoule mushrooms and oil. A more complicated version is artichoke stuffed with chopped salt pork and garlic, browned in oil with onions then cooked in water or white wine and stock and then mixed with demi-glace. It is also a variety of mushroom.
"In the style of Pays Basque." Garnishes for large roasts, with tomatoes, peppers, garlic, rice etc. It also refers to a garnish of cep mushrooms, Bayonne ham and Anna potatoes.
"In the style of the boatman." This indicates one or two different garnishes for fish. 1) A rich garnish of mushrooms with fried eggs and crayfish, served with fish. Alternatively, 2) tartlets filled with shrimps and mussels bound with a white wine sauce and decorated with goujons.
"In the style of Bayonne." A garnish for various meats. It contains macaroni, courgettes (US: zucchini) and julienne Bayonne ham in a Madeira sauce with tomato purée. The macaroni may be in the form of a croquette.
A garnish for roasts of spring vegetables - glazed carrots, morel mushrooms, potatoes and artichoke hearts - and sherry sauce.
"In the style of Beaucaire", a château town in Provence. A garnish for various meats of braised lettuce, boiled new potatoes, sliced apples and mushrooms.
