2 90 COOKING VEGETABLES 



drained should be passed through a sieve, then moistened 

 with a rich white sauce (allow half a pint to two pounds 

 of sieved Artichokes), seasoned with celery salt, pepper 

 and nutmeg, and mixed first with the yolks of three 

 raw eggs (to two pounds of the vegetable) and then 

 with the whites whisked to a very stiff froth. Some 

 warm butter should be poured over the top of the 

 souffle, and it should be lightly sprinkled with fine 

 dry bread crumbs before being baked in a quick 

 oven for from fifteen to twenty minutes. Perhaps 

 the delicate flavour of the Artichoke is never more 

 appreciated than when it is served au gratln. A 

 puree should be prepared as for a souffle, only the 

 eggs should be omitted and it should be delicately 

 flavoured with grated Parmesan cheese ; it is then 

 placed in a liberally buttered gratin dish and sprinkled 

 with Parmesan mixed with an equal quantity of 

 mild Cheddar and baked until the cheese is a golden 

 brown. 



Globe Artichokes. These are considered by epicures 

 the most delicate of all vegetables ; they should be 

 cooked as soon as possible after they are cut, and when 

 they have been trimmed and thoroughly cleansed, 

 boiled in slightly salted water until the leaves can be 

 easily detached. Drain the Artichokes on a hot soft 

 cloth and serve them with melted fresh butter seasoned 

 with salt, pepper and a few drops of lemon juice or 

 tarragon vinegar. The butter should be heated, but 

 it should not be allowed to boil, and the sauceboat in 

 which it is served should be very hot. There are 



