[2035—FONDS D’ARTICHAUTS AUX POINTES D’ASPERGES]
Prepare the artichoke-bottoms as above; stew them in butter, and garnish them with asparagus-heads, cohered with cream, and heaped in pyramid-form.
Lay them on a buttered dish; coat with Mornay sauce, and set to glaze quickly.
[2036—FONDS D’ARTICHAUTS SAUTÉS[!-- TN: acute invisible --]
Remove the leaves and the chokes from the artichokes, trim the bottoms, and slice them up raw. Season them with salt and pepper; toss them in butter; set them in a vegetable-dish, and sprinkle them with herbs.
[2037—PURÉE[!-- TN: acute invisible --] OU CRÈME D’ARTICHAUTS]
Take some very tender artichokes; trim and turn the bottoms, and half-cook them, keeping them very white. Complete their cooking in butter, and rub them through a fine sieve, together with the butter used in cooking.
Put the purée thus obtained in a saucepan, and add to it the half of its bulk of mashed, very smooth, and creamy potatoes.
Finish the purée with a little fresh and a little hazel-nut butter, the latter being used to increase the flavour of the artichokes.