VEGETABLES 



RECIPES FOR COOKING 



Artichokes a la Barigoule 



Prepare and blanch four artichokes, take out the inside, 

 squeeze the water out, and season them with a pinch of salt 

 and one small pinch of pepper. Put six tablespoonfuls of oil in 

 the frying-pan and fry the top of the leaves. Prepare one gill 

 of ' fines herbes ' as for sauce. Put into a quart stewpan four 

 ounces of grated bacon, quarter of an ounce of butter, quarter 

 of an ounce of flour, one gill of broth, and the gill of ' fines 

 herbes.' Stir over the fire for five minutes ; put a fourth part of 

 this stuffing into each artichoke ; place a thin slice of bacon 

 two inches square on the top of each, tie round with string to 

 keep them in shape ; put them into a saute pan with two gills 

 of stock ; bake in the oven for twenty minutes ; ascertain if 

 done ; then dish up and serve. 



Artichokes a I'ltaHenne 



These must be cut into quarters and boiled in water enough 

 to enable them to swim with ease, with a little salt and 

 butter. When done, drain them well and lay them all round 

 the dish with the leaxes outwards. Then take some Italian 

 sauce, with which mix a small piece of butter, and pour the 

 sauce over the part that is to be eaten, but not over the 

 leaves. 



Artichokes a la Proven9ale 



Choose some artichokes that are very tender, cut them 

 into four quarters, pare them nicely, and rub them over with 

 lemon, that they may preserve their white colour. Throw 

 them into cold water, the quantity to be in proportion to the 

 size of the dish in which they are to be served. Trim a stew- 

 pan with a little olive oil or butter, salt, and pepper, then 

 put the artichokes all round, the bottoms downward, and set 

 the whole to bake in a moderately hot oven. When done, 

 drain the artichokes and serve them up with French melted 



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