[369]. Artichokes à la Barrigoule. Prepare and boil eight artichokes; when done, drain them and remove the leaves in the middle, also the furze which adheres to the bottom of the artichokes; let them dry thoroughly; cover a frying-pan about half an inch deep with oil; when very hot, add your artichokes, the tips of the leaves touching the oil; when a fine color, drain them. Chop fine four ounces of fat fresh pork, two shallots, a tablespoonful of parsley, and a dozen mushrooms; add a pinch of salt, pepper, and nutmeg, and a wineglass of sherry; mix all well together, and with this mixture fill the center of your artichokes. Tie a strip of thin pork on each and put them in a saucepan, on top of an onion and a carrot sliced extremely fine; moisten with a glass of consommé ([Art. 1]) and a claret-glass of white wine, heat them for a moment on the fire, send them to the oven for three quarters of an hour, remove the strips of pork, and fill the artichokes up to the top with Italian sauce ([Art. 93]).
[370]. Raw Artichokes à la Vinaigrette. Cut eight artichokes in thin slices; mix well together eight tablespoonfuls of oil, three tablespoonfuls of vinegar, a pinch of salt and pepper, and serve with your artichokes. Artichokes to be eaten raw must be very fresh.
[371]. Jerusalem Artichokes. Peel two dozen Jerusalem artichokes, boil them in two or three quarts of boiling water, with a pinch of salt; when thoroughly done, pour over them a sauce béchamel ([Art. 83]).
[372]. Spinach à l'Anglaise. Pick three quarts of spinach, wash it very carefully, changing the water several times; then put it in four quarts of boiling water, adding half an ounce of salt. Boil your spinach on a very hot fire, taking care to press it down into the saucepan from time to time; boil it for about ten minutes, then put it in cold water for a moment, and press the water from it; chop it rather fine and put it in a saucepan with six ounces of butter, a pinch of salt, a nutmeg, and serve very hot.
[373]. Spinach à l'Espagnole. Boil your spinach as the foregoing, and, after chopping it extremely fine, put it in a saucepan with four ounces of butter, a little salt and nutmeg, and an eighth of a pint of Spanish sauce ([Art. 80]); serve it very hot, garnished with pieces of bread fried in butter.
[374]. Spinach with Cream. Boil your spinach as the foregoing, chop it extremely fine. Put in a saucepan on the fire four ounces of butter, a tablespoonful of flour, a little salt, nutmeg, half a teaspoonful of sugar, and half a pint of cream. Stir all well together until boiling, add your spinach, and, when hot, serve, garnished with pieces of bread fried in butter.
[375]. Salsify with Butter Sauce. Scrape three bunches of salsify, dip them in three quarts of water and two tablespoonfuls of vinegar, to prevent their turning black, then cut them three inches in length. Put two tablespoonfuls of flour in a saucepan, add, by degrees, some water, stirring constantly, until two quarts have been added, then a tablespoonful of vinegar, a little salt, and your salsify. Boil about an hour, or until it is perfectly tender; drain, and serve with a white or butter sauce ([Art. 84]). Instead of butter sauce, you may serve with them a Spanish sauce ([Art. 80] ), veloutée ([Art. 82]), or béchamel sauce ([Art. 83]).
[376]. Fried Salsify. Prepare and boil your salsify as above, cut them two inches in length, and when very tender drain them. Put in a bowl half a pound of flour, two eggs, and some water. Mix well together until you have a soft, smooth paste, thin enough to pour from a spoon. Cover each piece of salsify with the paste, and fry one by one in very hot lard, drain them, and serve them on a dish, piled one on top of the other.
[377]. Stewed Tomatoes. Put a can of tomatoes in a saucepan, with four ounces of butter, a little salt and pepper, a pinch of sugar, and two tablespoonfuls of bread-crumbs. Boil five minutes, and serve.