The Art of Cookery Made Easy and Refined

Cream._ BOIL the flower and pour over it the following sauce:--Take a gill of consumé and a table spoonful of vinegar, which put into a stewpan and set over a fire till hot, and five minutes before it is to be sent to table add a leason of two eggs and a gill of cream. _Stewed Artichoke Bottoms._ BOIL six artichokes till half done; then take the leaves and choke away, trim the bottoms neat with a knife, or cut them with a shape; after which put them into a stewpan, add half a pint of stock, a little salt and lemon juice, and boil them gently till done. When they are to be served up wipe them dry, put them in the center of a dish with fried bread round the rim, and a strong bright cullis over them, or benshamelle. _French Beans a la Cream for a Dish._ CUT young beans in slips, boil them in plenty of water and salt to preserve them green, and when they are done drain them dry. Then put into a stewpan two ounces of fresh butter, the yolks of three eggs beat up in a gill of cream, and set over a slow fire. When it is hot add a table spoonful of vinegar and the beans, simmer all together for five minutes, and keep stirring the beans with a wooden spoon to prevent the mixture from burning or curdling. _Stewed Cardoons._ CUT the heads in pieces, take off the outside skin, wash, and scald them; then put them into a stewpan, add a little stock to cover them, boil till three parts done and the liquor almost reduced, then add a small quantity of benshamelle and stew them gently till done. Serve them up with sippets of fried bread and stewed watercresses alternately round the rim of the dish, and the cardoons in the center. Or they may be done in the same manner with cullis instead of benshamelle. _Vegetables in a Mould._ SHEET the inside of an oval jelly or cake mould with bards of fat bacon; then put