10 THE BOOK OF RARER VEGETABLES 



stewpan, season with salt and white pepper, put little 

 morsels of butter over them, and stew gently over a 

 slow fire till cooked, when they may be served with 

 a maitre d* hotel sauce (to half a pint of rich be- 

 chamel or good brown sauce if you wish it brown 

 add the strained juice of a lemon, a dust of cayenne, a 

 teaspoonful of minced parsley, and, worked in at the 

 last, ij ounces to 2 ounces of butter broken up small, 

 working one piece well in before adding the next), or 

 any other sauce to taste. 



The two following recipes are given by Mrs de 

 Salis in her useful little book called " Dressed Vegetables 

 a la Mode." 



ARTICHOKE BOTTOMS A LA CAREME 

 Fonds d'Artichauts a la Careme 



Wash the Artichokes thoroughly. Boil them till they 

 are nearly tender ; drain them, remove the middle 

 leaves and the Chokes, and lay in each a little of a 

 forcemeat composed of six oysters, one sardine, two 

 anchovies, and a few shrimps or prawns or pieces of 

 lobster, all minced finely together, and put into a 

 sauce made of a grated tablespoonful of horse radish, 

 half a teaspoonful of lemon juice, a tablespoonful of 

 vinegar, half a teaspoonful of capers, and one gill of 

 white sauce. Let this boil up, then stir in the fish 

 mixture, fill the Artichokes, and bake in the oven till 

 tender and done. Scatter lobster coral on the top of 

 each before serving, or alternately lobster coral and 

 grated fried parsley. 



ARTICHOKE BOTTOMS A LA KAISER 

 Fonds d'Artichauts h la Kaiser 



Cook some Artichoke bottoms ; season them with a 

 little grated Parmesan cheese. Take some plain round 



