[360]. Asperges en Petits Pois. Cut off in pieces about the size of a pea the green ends of four bunches of asparagus, which put in two quarts of boiling water, and half an ounce of salt. Boil them rapidly, and, when thoroughly cooked, drain them, and put them in a saucepan with two ounces of butter, a little nutmeg, two pinches of sugar, and six tablespoonfuls of béchamel sauce ([Art. 83]). Mix all well together, and serve garnished with pieces of bread fried in butter.
[361]. Lentils. Clean and wash two quarts of lentils, and boil them in two quarts of boiling water, and a little salt. When thoroughly cooked, drain them, and finish as for white beans ([Art. 350]).
[362]. Cauliflower with Butter Sauce. Take some cauliflowers, in quantity according to size, wash them, trim off the leaves, and put them in two quarts of boiling water on the fire, adding half an ounce of salt, half an ounce of butter, and the juice of a lemon. Boil rapidly until quite tender, drain, and serve them with a white sauce ([Art. 84]).
[363]. Cauliflower au Gratin. Boil your cauliflowers as the foregoing, then put them in a deep dish, add half a pint of sauce Allemande ([Art. 81]), in which you have mixed four ounces of grated cheese. Sprinkle thickly with bread-crumbs, and a little melted butter, and send to the oven until colored a light brown.
[364]. Cauliflower au Veloutée. Prepare as for cauliflowers with butter sauce ([Art. 362]), and serve with a sauce veloutée ([Art. 82]).
[365]. Artichokes with Butter Sauce. Take eight artichokes, cut off the stalks, and also about half an inch off the leaves; then place them in three quarts of boiling water and half an ounce of salt, and boil about half an hour; pass the point of a knife through the bottom of one, and, if soft, the artichoke is sufficiently done. Drain, and serve with a white or butter sauce ([Art. 84]).
[366]. Fonds d'Artichauts à l'Italienne. Cut off the stalks, remove the leaves and the furze in the inside of eight artichokes, boil them as the foregoing, and serve with an Italian sauce ([Art. 93]).
[367]. Fonds d'Artichauts à la Macédoine. Cut off the stalks, remove all the leaves from eight artichokes, and also the furze which adheres to the bottom. Trim them perfectly round, and put them in three pints of boiling water, with a little salt, and, when thoroughly done, drain them, fill them with a macédoine of vegetables ([Art. 416]), and serve them very hot.
[368]. Fried Artichokes. Take eight artichokes, cut off the stalks and the ends of the leaves, and put them in a bowl for an hour, with half a glass of vinegar, and a little salt and pepper. Break three eggs in a bowl, to which add two ounces of flour, a pinch of pepper and salt; drain off your artichokes, dip them in your eggs and flour, and fry them one by one in hot lard; drain them, and serve very hot.