Puree For Artichoke Bottoms A La Fife

Pound four raw ripe tomatoes, rub them through a sieve, mix with them the raw yolks of two eggs, a few drops of carmine, a dust of coralline pepper, a quarter-pint of thick Mayonnaise sauce (vol. i.), and six turned and shredded Spanish olives; stir well together and use.

Artichoke Salad Salade D'artichauts

Lay the green artichokes in cold water for an hour or two before cooking, then simmer them in boiling water for forty to fifty minutes, then drain them on a sieve till cold; cut each lengthwise into four pieces, remove all the choke by means of a small pointed knife, and lay the pieces on a plate, season them with salad oil, tarragon, and chilli vinegar, chopped eschalot, parsley, and mignonette pepper; dish up en couronne on an entree or flat dish, and serve either as a dressed vegetable or for luncheon with any nice sauce in a sauceboat.

Artichoke Bottoms With. Asparagus Points A L'estragon Fonda D'artichauts Aux Pointes D'asperges A L'estragon

Open a tin of artichoke bottoms and put it in the bain-marie till the vegetables are quite hot, then remove them from the tin and arrange each on round croutons of fried bread. Warm some tinned asparagus points (or fresh ones when in season) in a little warm butter, and fill up the artichoke bottoms with them. Dish up on a hot dish, pour Cream sauce (see recipe) over, and serve for a second-course vegetable, allowing one artichoke bottom to each person.

Artichoke Bottoms A La Bourgogaic Fonds D'artichauts A La Bourgogaic

Take some cooked artichoke bottoms and fill them with the prepared puree, using a forcing bag and large rose pipe for the purpose, sprinkle one of the artichokes with some hard-boiled yolk of egg that has been rubbed through a sieve, another with chopped lean cooked ham or tongue, and another with chopped French gherkin. Dish them up on a bed of crisp lettuce that has been mixed with a little salad oil, tarragon and chilli vinegar, and serve either as an entree for a few people, or as a second-course or luncheon dish.

Puree For Artichoke Bottoms A La Bourgogaic

Take a quarter-pound of cooked chicken (free it from skin and bone and chop it up finely), two ounces of grated Parmesan cheese, a dust of coralline pepper, a teaspoonful of French mustard, one finely-chopped truffle, one ounce of lean cooked ham or tongue also chopped up; mix up all together with half a pint of aspic jelly and a quarter-pint of stiffly-whipped cream. Stir all together on ice till beginning to set, then put it into the forcing bag and use.

Artichoke Bottoms A La Valentine Fonds D'artichauts A La Valentine

Take a tin of artichoke bottoms, open it and stand it in the bain-marie to make the contents hot, then remove them from the tin and put in the bottom of each half a teaspoonful of thick Veloute sauce (vol. i.), and place on this one or two chestnuts prepared as below. Whip two or three whites of eggs stiffly with a pinch of salt, put it into a forcing bag with a large rose pipe, and mask the chestnuts over entirely with it; then place the artichokes in a buttered saute pan, and put them in the oven till they become a pretty golden colour, then remove; sprinkle them over with a little finely-chopped parsley, dish them up on little croutons of fried bread, and pour Tomato butter (vol. i.) round the base. Serve hot, one to each person, for a second-course or luncheon dish.