Boil six artichokes in water and salt until quite tender, take the leaves off and trim the bottom until all the hard part is off and the artichoke has a round appearance; cut each in four pieces, put them in a good demi-glace (No. 9), rather thick, for ten minutes; add a little sugar, two pats of butter, and serve.
No. 113. Garniture de Haricot blanc nouveau.
Put half a pint of white haricot into a stewpan with a pint of cold water, half a teaspoonful of salt, and an ounce of butter; let it simmer gently about one hour, or until quite tender, then put them on a sieve to drain; have ready a clean stewpan, put in the haricot with three tablespoonfuls of bechamel sauce (No. 7), a little chopped parsley, and salt, three pats of butter, and the juice of half a lemon, mix well together and serve where indicated.
No. 114. Gros Oignons farcis.
Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, blanch them in four quarts of boiling water twenty minutes, then lay them on a cloth to dry; take the middle out of each onion, and fill them with forcemeat (No. 120), (with a little chopped eschalot, parsley, and mushroom, mixed in it), and put them in a sauté pan well buttered, cover them with white broth (No. 133), let them simmer over a slow fire until covered with a glaze, and tender; turn them over and serve where required.
No. 115. Stewed Cabbage Lettuce.
Get twelve cabbage lettuces, as hard and full as possible; take off the outside leaves and wash them well; put them into a stewpan with four quarts of boiling water, and let them boil about twelve minutes,—this process is to take the bitterness off,—lay them on a cloth to dry, cut each lettuce open and season with salt and pepper, close them again, and tie them separately with a string, put a few cloves in an onion, put it in a stewpan with a few vegetables of all kinds, a bunch of parsley, and a few slices of fat bacon on the top, lay the lettuce in and cover with some very good veal stock (No. 7); put them over a slow fire about an hour, take them carefully out and cut the string, lay the heart upwards, dress them on a dish to form a star, or if they are small do not cut than open. Use for garniture where directed.
No. 116. Chou braisé and Chou-croute.
Cut two large savoy cabbages in quarters, which trim and wash well, then blanch them twenty minutes in boiling water, then lay them upon a cloth, season them well, and stew them as directed in the last, use where indicated.
Chou-croute. Take three or four pounds, not too sour, and put it into a stewpan, with some slices of fat bacon, six onions cut in halves, three cloves, a blade of mace, half a carrot, half a turnip, four bay-leaves, and a few sprigs of thyme and parsley (laying the vegetables at the bottom and the chou-crout over them, which cover with fat bacon;) add a pint and a half of good stock, and stew it gently for two hours; when ready to serve press them at the rim of the stewpan with a colander spoon, and pour off as much of the grease as possible, it is then ready for use where directed. Chou-croute is generally sufficiently seasoned in the barrel, but it may perhaps require a little more pepper and salt.