Prepare and cook three large or six small, fine artichokes the same as for No. 900. The large ones are to be eaten boiled, cooled, and served with the following sauce in a sauce-bowl : pound the yolk of a hard-boiled egg in a bowl, dilute it with two spoonfuls of vinegar, season with a pinch of salt, and half a pinch of pepper, a finely chopped shallot, and three tablespoonfuls of good oil. Mix well together, and serve.

The small artichokes may be served in the same way, or they can be eaten raw (as they frequently are in Europe), with the choke removed. Dress the artichokes on a dish with a folded napkin, and serve the sauce in a separate bowl.