Cream of Artichokes (Hot or Cold)
Boil 1 lb. of artichokes until quite tender, then pass them through a sieve. Make a custard with ½ pint of milk and the yolks of four eggs, pepper and salt. Whisk up the white of 1 egg, and whisk this into the custard, mix it with the artichoke and place all in a well-buttered mould and steam for an hour. Serve hot with anchovy sauce, or set the mould on ice, and when quite cold turn it out on to a dish and serve with iced mayonnaise of hollandaise sauce.