1166. Artichokes, A La Barigoule

Trim six small artichokes, and with the handle of an iron tablespoon, scoop out all the fibrous part inside. Put about a pound of clean hog's-lard into a frying-pan on the fire, and when quite hot, fry the bottoms of the artichokes in it for about three minutes, then turn them upside-down, and fry the tips of the leaves also; drain them upon a cloth to absorb all the grease, and fill them with a similar preparation to that directed for tomatas a la Provencale (No. 1160); cover them over with layers of fat bacon, tie them up with string, and place them in a large stewpan or fricandeau pan lined with thin layers of fat bacon ; moisten with half a tumbler of white wine, and a little good consomme, or with some wine mirepoix (No. 236); put the lid on, and after they have boiled up on the stove-fire, place them in the oven to simmer very gently for about an hour. When done, drain them upon a cloth, remove the strings and the bacon, fill the centre of each artichoke with some Italian sauce (No. 12), dish them up with some of the sauce in a boat, and serve.

1167. Artichokes, A La Lyonnaise

Pull off the lower leaves without damaging the bottoms of the artichokes, which must be turned smooth with a sharp knife; cut the artichokes into quarters, remove the fibrous parts, trim them neatly and parboil them in water with a little salt, for about five minutes; then drain them in a colander, and immerse them in cold water, after which drain them upon a cloth, and arrange them in circular order in a sautapan thickly spread with about four ounces of fresh butter; strew a dessert-spoonful of pounded sugar over this, season with mignionette-pepper and salt, moisten with a glass of white wine, and a gravy-spoonful of good consomme, and place them on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn. When done, they should be of a deep yellow color and nicely glazed; dish them up in the form of a dome, showing the bottom of the artichokes only; remove any leaves that may have broken off in the sautapan, add a ragout-spoonful of bright Espagnole sauce, two pats of butter, and some lemon-juice ; simmer this over the stove-fire, stirring it meanwhile with a spoon, and when the butter has been mixed in with the sauce, pour it over the artichokes, and serve.

1168. Artichokes, A L'Ltalienne

These are prepared in the manner described in the foregoing article, except that when about to finish them, brown Italian sauce (No. 12) must be substituted for Espagnole.

1169. Asparagus, With White Sauce

Pick the loose leaves from the heads, and scrape the stalks clean, wash them in a pan of cold water, tie them up in bundles of about twenty in each, keeping all the heads turned the same way; cut the stalks even, leaving them about eight inches long. Put the asparagus in hot water with a small handful of salt in it, to boil for about twenty minutes, and when done, drain them carefully upon a napkin to avoid breaking off the heads; dish them up on a square thick piece of toasted bread dipped in the water they have been boiled in, and send to table with some white sauce (No. 11) separately in a sauce-boat.