The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

which again cover with sauce, proceeding thus till you have formed a dome, finishing with the sauce all over, egg and bread-crumb lightly, put it in a warm oven a quarter of an hour, salamander of a light brown colour, and serve. No. 1071. _Artichokes._ Are very great favourites with most epicures, and their flavour renders them worthy of so high an appreciation. Have six not over large but of a very good size, trim the bottoms rather close till it shows the white streak, cut also an inch from the top with a pair of scissors, and a little off the point of each leaf, have a gallon of water (into which you have put half a pound of salt,) boiling, put in the artichokes and boil one hour, or till you can pull out a leaf with facility, take them up, lay them upon a cloth to drain, upside down, dress them upon a napkin, and serve with melted butter separate in a boat; they may be boiled previously and kept in cold water till wanted, and are ready by merely dipping them in boiling water. No. 1072. _Artichokes à la Barigoule._ Trim your artichokes as above and blanch twenty minutes, place them in cold water, then scoop out the interior with the handle of a spoon and your fingers, taking out every particle from the interior, have some fat in a stewpan very hot, into which dip the tops of the artichokes till of a yellow colour, then put them back upon the cloth; you have scraped a quarter of a pound of fat bacon, which put into a stewpan, with four tablespoonfuls of oil, four of chopped onions and eschalots, two of chopped mushrooms, and one of chopped parsley, a little thyme, two bay-leaves, and a little pepper, salt, and sugar; pass the whole ten minutes over a moderate fire, then add a pint of brown sauce (No. 1), boil twenty minutes, stir in two spoonfuls of bread-crumbs and set it in a cold place; when cold mix it again and put an equal proportion in