The Swedish, French, American cook book

Cook artichokes [see recipe: Artichokes with Butter]. Remove all the leaves; take away the fluffy part; form the leaves like a rose, one resting on top of another, leaving the thick ones underneath and the smaller ones on top; fasten them together with chicken mousse. Cut the heart in very small dices and mix with a chicken mousse; for four artichokes, take one cup chicken mousse, put one tablespoon of the mixture on top of each. Garnish with a strip of chicken mousse (colored orange), and a diamond of truffle in the centre. Serve with a whole artichoke in the centre, with a hollandaise sauce at the side as an entree. ARTICHOKE BOTTOMS ( Fonds d’ Artichauts) Artichoke Bottoms with Butter {Fonds d’ artichauts au Beurre ) If fresh artichoke bottoms are not at hand, preserved ones can be used. Put them in a pan with their own liquid, to heat, drain the water off. Put in a vegetable dish with some melted butter over them; sprinkle with chopped parsley. Serve as a vegetable with any kind of meat. Artichoke Bottoms {Fonds d’ Artichauts) a l’ltalienne Put artichoke bottoms in a pan with some butter; braise — uncovered (basting now and again), which takes from ten to fifteen minutes. Put in a vegetable dish. Pour over sauce italienne. Can also be served with supreme or suite sauce as a vegetable. BEETS {Betteraves) How to Boil Beets for different dishes Put beets in hot water (sufficient to cover them) with salt and cook — tightly covered — on a quick fire. If large, cook one and a half hours; if small, one hour. Take out, remove the skin; leave whole in one cup water, one cup vinegar, three tablespoons sugar. Can be used for garnishing of different dishes, etc., or sliced and used as pickled beets. Beets with Butter ( Betteraves au Beurre ) Cook beets [see recipe: How to Boil Beets] and remove the skin; if small leave whole, if large cut in slices or quarters. Put in a pan with some butter and a little white pepper and salt; leave in the butter on the stove a few minutes until ready to serve. Serve in a vegetable dish for luncheon or dinner with any kind of meat. BRUSSELS SPROUTS ( Choux de Bruxelles ) Brussels Sprouts with Butter ( Choux de Bruxelles, au Beurre ) Select green fresh Brussels sprouts, wash well; remove one layer of the outside leaves. Put in cold water with salt and a little pinch of baking soda; cook — covered — about ten minutes. Put them in a drainer for a few minutes, then back in the pan with some butter, white pepper, and salt. Serve in a vegetable dish. CABBAGE (Chou) How to Boil Cabbage Cut a nice young cabbage in quarters. Put in a pan in water (sufficient to cover it) with some salt; cook until tender — from forty-five minutes to one hour. [If the cabbage is very young, cook only from twenty to thirty minutes.] Put in a drainer; then back in the pan, with some butter, white pepper, and salt, until ready to serve. Dish up in a vegetable dish. This is served with corned beef, ham, or any kind of salt meat. Creamed Cabbage (Chou, Bechamel ) ala Hammond