lo 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 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 Car^me 
Fonds F Artlchauts 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 a la Kaiser 
Cook some Artichoke bottoms ; season them with a 
little grated Parmesan cheese. Take some plain round 
