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

of sugar; set them over a moderate fire, toss them over until they are covered with a glaze, then add eighteen tablespoonfuls of bechamel sauce (No. 7), and eight do. of white broth (No. 133); boil gently, and skim well; season with a small quantity of salt; when the artichokes are quite tender, but not broken, add two tablespoonfuls of liaison (No. 119), stir quickly, and serve. No. 88. _Palestine à la Bourgeoise._ Prepare and cut the artichokes as above; put an ounce of butter, and a quarter do. of sugar into a stewpan with the artichokes, and pass them over a moderate fire, until they are covered with a white glaze; then add half a tablespoonful of flour (mix it well,) and twelve do. of white broth; let it simmer gently until they are quite tender, season with a little salt and two tablespoonfuls of liaison (No. 119), stir it in quickly, and serve. No. 89. _Palestine au Maigre._ Cut the artichokes as above (No. 87), pass them in a stewpan with an ounce of butter, and half ditto of sugar, over a moderate fire until they are covered with a white glaze; then add a tablespoonful of flour, and sixteen ditto of boiled milk; let it simmer gently until the artichokes are quite tender, season with a little salt and white pepper; to finish add an ounce of fresh butter, and two tablespoonfuls of liaison, stir it quickly and serve. If you have not a round scooper any shape will do; but round is preferable, as it is a very tender vegetable, and they are not so liable to break. No. 90. _Purée d’Artichaut._ Peel, wash, and dry, on a cloth, ten artichokes, which cut in very thin slices, put them into a stewpan with a quarter of a pound of butter, a small bunch of parsley, one bay-leaf, a teaspoonful of salt, a little white pepper, three quarters of a teaspoonful of sugar, and two ditto of broth; cut an ounce of lean ham in dice, set the whole over a slow fire, let it simmer gently