Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-08-26
4 FRENCH DISH
Artichokcs, Now in Season. May Bc Pre-
pared as "a Rich Entrcc.


Prepared IN French fashion. although
artlchokcs arc a little troublesome, they
make n delicious cntree. with the ad-
ditional advantage OF being out Of the
ordinary: the word which IS being con-
stantly sought after by capricious hui
nanity.
Vegetables should always be fresh TO he
good, and this Is especially applicable 10
artichokcs. II too largc they are tough,
and II pulled too young, haye not enough
meat on the tips and the heart to he
worth cooking at all. McdiGm-size Is the
best and they should be washed in cold
water and vinegar 10 draw out any lurk-
ing insects.
10 prepare them in simples: fashion have
ready a pot Of saited boiling wafer AMI
let thorn cook gently until you can draw
out leaf easily; If they boil too rapidly
they viii go 10 pieces. Lay them In
colander upside down TO rTain. If you
serve them hot serve also Iollondaiec
sauce I'm a separate boat, or. II you prefer
them cold with either Tartar sauce or
plain French dressing Of oil and vinegar.
The sauc, Hollondaise is easily made, and
is very delicious
Roll together three tcasDoonfuls Of vim
cqar and three small black pcppercOrns
until the llquid reduces one h1f; strain
this and allow It 10 cool. Cut up two
and a half ounces Of butter and add the
volks Of four eggs a pinch Of salt, ana
ore II grated nutmeg and the. boiled vim
egar Put this mixture into a balm marie,
set in boiling water and stir win
wooden spoon until IL is quite smooth;
strain into another vessel set IT over the
boiling water, and beat steadily. Add hy
degrees another TWO ounces and n half
In, a. of
Veloutc or plain white sauce chat which
IS prepared simply Of Ao.r and butter and
hot water. Let IL get light and froihy,
remove from the fire. add a little lemon
fuice. and serve Immediately This sauce
answers equally well 10 FISH, asparagus,
etc.
\ SPECIAL ENTREE.
II Won wish a special oulree Of the art-
yhokes boil them first as directed, allow
ing "a quarter Of an ounce Of salt TO every
quart o. water. lay them in cold water,
drain aud pull ont the inner layer oI
leaves s, you can reach the woolly CEN
ire. whl,h must be taken oat. Shake over
the artlchokos a little pepper and salt,
pat few spoonfuls Of oliye-oil in a skill
let. and when il is hot lay them in bot
tom upward to fry the tips Of the leaves.
chop together a few mushrooms ana
some parsley. ana half their bulk in
shallots: frv these in a little butter. fry
ing the shallots first, about five mmut.s
before adding the others, then cook alto
gethcr five minutes Allow wine-slass-
full Of this mixture to every four artl-
chokcs. and add 10 ii four ounces or
grated bacon. quarter Of an ounce OF
butter. the same Of flour. and wine
r'ass-full Of clear bouillon stir all these
together over the fire with a wood n
spoon for five minutes. fill the hollows
YOU have formed in the artichokes with
this mixture: tie a string around each
one. to hold the leaves together; arrange
them I'm a baking-dish with a bit Of bacon
on top of each. and two wine glasses oi
bouilon. and bake in the oven twenty
minutes Squeeze few drops Of lemon
Juice over before serving.
1t VIII be observed that this recipe calls
for houllon, which, i'm the stock-pot, IS
an addition easy TO De had. The English
proverb that in well-kept household
the kettle is always kept boiling, may bee
applied in the French household TO the
etock-pot. into which go all the bones
and mcat-scraps. This fresh, clear
bouill0n is always at HAND and forms the
basis Of all the best sauces.
EMMA ]. M'LAGAN.