Cardoons, With Cream Sauce

No. 365. - Prepare and cook them the same as in No. 363, and when cooked drain them on a napkin. Dish them up and then pour over them a Cream sauce, to which add a spoonful of half glaze.

Cardoons, With Essence Of Ham

No. 366. - When the Cardoons are parboiled and cleaned, as in No. 363, put them in a flat saucepan with a glass of white wine and some broth to cover them. Season with salt, pepper, and a pinch of sugar, and let them cook until the moisture is reduced, and they are nicely glazed. Then put them in a dish, and pour over them a reduced brown sauce, with essence of ham.

Cardoon Fricassee

No. 367. - Cook the Cardoons as in No. 368, and reduce the moisture without letting them get brown. Take out the faggot and add a few spoonfuls of Allemande sauce and the juice of one lemon. Toss it all well together, and serve with a garniture of buttered toasted bread, cut in fancy shapes.

Cardoons For Garniture

No. 368. - Cut the Cardoons in pieces one and a half inches long. Parboil and clean them as in No. 363, and drain them on a napkin. 6

Pat them in a flat saucepan, with a small piece of butter. Moisten them with white broth, and season with salt, pepper, and a pinch of sugar, and add the juice of a lemon and a faggot of parsley, garnished with a piece of lean ham. Let them cook slowly until tender, and then take out the faggot. The moisture must be well reduced. Take the pan off of the fire, and add a small piece of butter and a little chopped parsley. Toss them well together until the butter is melted, and then serve as required.

Puree Of Cardoons

No. 369. - Prepare and cook them as in No. 368. When well cooked take out the faggot, reduce the broth, and add two spoonfuls of Allemande or"Cream sauce. Rub them through a fine sieve, put them back in the saucepan, and before serving add a small piece of butter.

Cardoon Salad, Spanish Style

No. 370. - Prepare and cook the Cardoons the same as in No. 363. Then cut them in scollops an inch long and drain them on a napkin. Put them in a salad bowl and season them with salt and pepper. Then chop two cloves of garlic very fine and put them in a frying pan with a little sweet oil. Fry them lightly (not letting them get brown), and add immediately some bell peppers, chopped fine, and some vinegar. Then let them boil up for two minutes and pour the dressing over the Cardoons, mixing them well together, and then serve.

Cardoons Preserved

No. 371. - Prepare and clean the Cardoons as in No. 363. Cut them all the same size and drain them. Then put one gallon of water in a saucepan, and when it boils, add two spoonfuls of flour, diluted in cold water, a little salt, and the juice of two lemons. Stir it until it boils, so it will not get lumpy. When it boils, add the Cardoons, and cook them until tender. Take the saucepan off of the fire and let the Cardoons get cold. Take each piece out and dip them in lukewarm water, and place them in quart tin cans. Cover them with cold-boiled water, lightly salted. Then solder on the cover, and cook them in a hot bath for two hours.

Cardoons Puree, Preserved

No. 372. - Prepare and cook the Cardoons as in No. 363. When they are cooked tender, drain them. Rub them through a fine sieve, and put the puree in pint tin cans, Solder on the covers and boil the cans in a hot water bath for one hour and a half.