The century cook book

Artichokes, with Dutch Sauce. The artichokes, intended to be boiled, must be selected from the largest sort; the young ones being not so well adapted for this method of cooking. Previous to being boiled, the artichoke bottoms must be trimmed, and rubbed with lemon juice; the leaves shortened by cutting them straight on the side opposite the bottom. They are plunged, one by one, into cold water, slightly acidulated, either with citric acid, or with lemon juice. Then the artichokes are plunged into acidulous boiling water, and left thus to boil on a moderate fire, while the stewpan is kept covered. They are taken out of their cooking stock, by the aid of a skimmer, as soon as the hay (the center part of the artichoke) falls off, when touched and pushed with the fingers. When emptied, and well cleaned, they are put back into their own cooking-stock, and kept thus a few minutes, previous to being served. They are then well drained, and dished in a pyramid on a folded napkin. Artichokes generally are accompanied by Dutch sauce or melted butter; in either case, this sauce must be served separately. Farced Mushrooms. Mushrooms of couche, or comestible mushrooms, and the cepes, can be served farced, if they are large, and of an equal shape. Of whatever sort the mushrooms intended to be farced may be, they must always be chosen fresh, trimmed, but not turned, emptied and seasoned. The force meat which the mushrooms are farced with, is generally composed of minced mushrooms, and sweet herbs reduced with butter or oil, mixed up with bread crumbs, and thickened with raw eggs; this mince, however, may be replaced by a quenelle force meat mixed with cooked sweet herbs. As soon as the mushrooms are farced, they are bread crumbed, placed in a stewpan, or on a baking sheet, then moistened with melted butter or oil, and baked in the oven. This done, they are dished in a pyramid on a folded napkin. 220 Artistic Cookery Green Peas, with "Croutons." Green peas, and asparagus, these are the vegetables preferred by the gourmets of all countries. To green peas of truly fine quality all kinds of preparation may be applied; all of them will succeed. The French species, those sweet, fine, slightly perfumed green peas, are spread all over the world. In the middle of Russia, in Moskau, at Kiev, at Odessa; as well as in Algiers, Spain, Germany, Italy, and all over America, everywhere we have found green peas. For the preparation of green peas a la Fraiicaise, they must be selected very fine, young, tender, and freshly gathered. In summer, green peas are soon affected by heat, and thus sometimes lose their best qualities in the lapse of but a few hours, if kept in a place shut up from the contact of the air. They are mixed with a little good butter and cold water boiled, with a sprig of parsley, a whole little onion, a little salt, a pinch of sugar; and are thickened, at the last moment, with butter mixed with flour. But, to make them delicate and savory, they must be cooked with moderation, and at the last moment be copiously enriched with good butter. The only garnish agreeing with green peas, is of course the most simple one, bread croutons fried in butter and glazed.