À la Marie Louise indicates a side garnish of artichoke hearts filled with diced, sautéed mushrooms in Soubise sauce. It is traditionally served as an accompaniment for veal or poultry.
Cooking Tips
100 ml Soubise sauce
300g mushrooms
8 artichoke hearts
Make a thick Soubise Sauce. Set aside.
Dice the mushrooms, and sauté them in some butter until they have given up all their water.
Warm the artichoke hearts in a pan with some butter.
Mix the mushrooms and the Soubise sauce, aiming for a ratio of 4 parts mushrooms to 1 part Soubise sauce.
Use the mushroom mixture to fill the artichoke hearts, and serve on the side.