French dishes for American tables

Cut off the stalks, remove all the leaves from eight artichokes, and also the furze which adheres to the bottom. Trim them perfectly round, and put them in three pints of boiling water, with a little salt, and, when thoroughly done, drain them, fill them with a macedoine of vegetables (Art. 416), and serve them very hot. 368. Fried Artichokes. Take eight artichokes, cut off the stalks and the ends of the leaves, and put them in a bowl for an hour, with half a glass of vinegar, and a little salt and pepper. Break three eggs in a bowl, to which add two ounces of flour, a pinch of pepper and salt ; drain off your artichokes, dip them in your eggs and flour, and fry them one by one in hot lard ; drain them, and serve very hot. 369. Artichokes a la Barrigoule. Prepare and boil eight artichokes ; when done, drain them and remove the leaves in the middle, also the furze which adheres to the bottom of the artichokes ; let them dry thoroughly ; cover a frying-pan about half an inch deep with oil ; when very hot, add your artichokes, the tips of the leaves touching the oil ; when a fine color, drain them. Chop fine four ounces of fat fresh pork, two shallots, a tablespoonful of parsley, and a dozen mushrooms ; add a pinch of salt, pepper, and nutmeg, and a wineglass of sherry ; mix all well together, and with this mixture fill the center of your artichokes. Tie a strip of thin pork on each and put them in a saucepan, on top of an onion and a carrot sliced extremely fine ; moisten with a glass of consomme (Art. 1) and a claret-glass of white wine, heat them for a moment on the fire, send them to the oven for three quarters of an hour, remove the strips of pork, and fill the artichokes up to the top with Italian sauce (Art. 93). 370. Raw Artichokes a la Vinaigrette. Cut eight artichokes in thin slices; mix well together eight tablespoonfuls of oil, three tablespoonfuls of vinegar, a pinch of salt and pepper, and serve with your artichokes. Artichokes to be eaten raw must be very fresh. 371. Jerusalem Artichokes. Peel two dozen Jerusalem artichokes, boil them in two or three quarts of boiling water, with a pinch of salt ; when thoroughly done, pour over them a sauce bechamel (Art. 83). 372. Spinach a l'Anglaise. Pick three quarts of spinach, wash it very carefully, changing the water several times ; then put it in four quarts of boiling water, adding half an ounce of salt. Boil your spinach on a very hot fire, taking care to press it down into the saucepan from time to time ; boil it for about ten minutes, then put it in cold water for a moment, and press the water from it; chop it rather fine and put it in a saucepan with six ounces of butter, a pinch of salt, a nutmeg, and serve very hot. 373. Spinach a l'Espagnole. Boil your spinach as the foregoing, and, after chopping it extremely fine, put it in a saucepan with four ounces of butter, a little salt and nutmeg, and an eighth of a pint of Spanish sauce (Art. 80) ; serve it very hot, garnished with pieces of bread fried in butter.