Cassell's dictionary of cookery

Artichoke Sauce. — Put a piece of butter the size of an egg into a saucepan ; let it melt ; put into it an onion sliced, half a head of celery, a table-spoonful of chopped ham, a pinch of pow- dered cinnamon, one salt-spoonful of salt, and a httle cayenne. Stir the ingredients constantly over a fire gently for a quarter of an hour, adding more butter, if necessary. Then add to them a pound of Jerusalem artichokes, boiled and beaten to a pulp, and a pint of milk. Boil all together until the sauce is rather thicker than cream. Strain, boil again, and serve hot. Time to boil the ingredients together, ten minutes. Pro- bable cost. Is. 2d. per pint. Sufficient for rather more than a pint of sauce. Artichokes (a la Barigoule). — Wash and trim three or four artichokes ; remove the chokes, and fry the top of the leaves and the bottom of the artichokes in hot lard or fat for three or four minutes. Fill the cavities with a forcemeat made with two ounces of finely-shred suet, two ounces of undressed veal free from fat or fibre, two ounces of bread-crumbs, two tea- spoorifuls of chopped pai-sley, a quarter of a tea-spoonful each of marjoram and thyme, half a tea-spoonful of chopped shalot, two drachms of salt, one of pepper, one of powdered mace, and one of grated lemon-rind, ilix thoroughly; then work them together with the yolk of an egg. Fasten a piece of bacon on the top of each artichoke. Bind them with string or tape to keep them in their proper shape. JPut them in a stewpan with brown gravy sufficient to cover them. Let them stew gently till tender ; re- move the strings; put them on a dish -^\'ith a little of the gra\'y, thickened, round them. Time to stew, half an hour. Probable cost, Is. 2d. Sufficient for four persons. Artichokes, Pried (a la Gouffc).— Wash and trim three young, freshly-cut artichokes. Cut them into thin slices, and as they are cut throw them into water with a cupful of vinegar in it; this is to preserve the colour. Drain. ART ( 33 ) ART them, and season them with a pinch of salt and the same of pepper. Make a batter with tliree eggs, two table-spoonfuls of oil, and two of floiu-. When all are well mixed, put the slices of arti- choke into it, and stii' it gently for three or four minutes, until every piece of artichoke is well covered. Fry gently in hot fat, being careful that the vegetable is cooked tkroughout as well as browned. Drain off the fat, pile the shccs on a napkin, and garnish Avith a little fried parsley. Time to fry, a quarter of an hour. Probable cost, 2d. or 3d. per pound. Sufficient for two or thi-ee Artichokes (a la Italienne). — Well wash, trim, and quarter the artichokes, and boil them in salt and water until tender. Remove the chokes, ch-ain thoroughly, and arrange them on a dish with the leaves outwards, and intersperse them with watcrcresses. Pour good wliite sauce, ilavoured ^\ath stewed mushrooms, over them. Time .to boil the artichokes, half an hour. Probable cost, 2d. to 4d. each. Allow one artichoke for each person.