Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

an hour, taking care they do not bum. When cooked they should be a nice yellow color and nicely glazed. Dish them in the shape of a dome, showing the bottom of the artichokes only. Remove any leaves that may have broken off in the saucepan. Add a small cup of Espagnole sauce, two mediumsized pieces of butter, and a little lemon juice. Let this simmer over the stove and stir constantly with a spoon. When the butter has been thoroughly mixed with the sauce, pour it over the artichokes and serve. Artichokes à l'Italienne These are prepared the same as above, except brown Italienne sauce must be substituted for Espagnole sauce. Artichokes with Butter Sauce Trim the bottom of six artichokes, cut off the tips of the leaves, and boil them in salted water for three-quarters of an hour. When done, drain them on a sieve and then soak them for five minutes in cold water. Remove the fibrous portion from the inside with the handle of a tablespoon and put them back in some hot water for a few minutes. When warmed through, drain them upside down, putting them on a cloth to absorb the moisture. Pour a little butter sauce inside each one, and serve with some of the sauce in a separate dish. Melted butter with a little lemon juice mixed with it may be used in place of the sauce. Butter Sauoe Mix one heaping teaspoonful of flour and one gill of cold water, add a little salt, two peppercorns, a dash of grated nutmeg, a clove, and half an ounce of butter. Stir over the fìre until it comes to a boil. Let it cook slowly for fifteen minutes. Remove from the fire and gradually add one-half pound of fresh butter and the juice of one lemon. If the sauce should become too thick, add a little more water. Strain through a wet cloth. Baked Asparagus Scrape, wash, and bunch as much white asparagns as required. Boil until rather firm, then drain on a cloth without cooling. Have the following sauce prepared : Mix a scant pint of thick Béchamel sauce with three egg yolks and three ounces of grated Parmesan cheese. Stir over the fire until it comes to a boil. In an ovai buttered baking dish range a layer of asparagus, — ali the heads one way, — cover the eating part only with some of the sauce and a little grated cheese. Add another layer of asparagus, etc., until the whole is used. Finish with the sauce, grated cheese, and a few fresh bread crumbs. Put small pieces of butter on top. Do not have any of this mixture on the stalks. Cover the stalks with a curved tin sheet so that only the mashed part will be exposed to the beat, and bake to a nice brown. Take off the tin sheet and serve. Baked Asparagus Cut the stalks into inch lengths and boil them slowly in salted water. When tender, drain and arrange in a baking dish, pouring over a rich, drawn butter sauce or sauce Hollandaise. Grate a good cheese — Parmesan is the best — over the top and brown. Baked Asparagus First cook the asparagus in water till tender, and then put it in a baking dish with about one tablespoonful of the grated Parmesan scattered between each layer. Melt one tablespoonful of butter in the frying pan, and when it is quite hot fry two tablespoonfuls of chopped onion till brown. Pour this over the asparagi, add another sprinkling of the cheese, and last of ali some fine bread crumbs. Brown delicately in a hot oveu.