Practical gastronomy and culinary dictionary

P.S. — It is rather difficult to give the exact quan- tity of spinach for this dish, because some spinach requires more trimming than other, but when cooked there should be about a pint of it. 559. Garottes Nouvelles a la Flamande. — 1 bunch new carrots, 1 oz. butter, ^ pint white stock, | table- DRESSED VEGETABLES AND SALADS. 589 spoonful flour, 2 yolks of eggs, |- gill cream, a dessert- spoonful chopped parsley, salt, pepper, and grated nutmeg, castor sugar. Wash and scrape the carrots (they should be spring carrots, all one size, if possible), cut them in halves or quarters, trim off a little of the inside and shape neatly, parboil them for ten minutes in salted water, drain them in a coUander. Melt the butter in a stew- pan, add the carrots, season with a little salt, some pepper, a pinch of grated nutmeg, and two pinches of castor sugar, sprinkle them with the flour, toss over the fire for a few minutes. Add the stock and simmer gently for about twenty minutes, skim, and stir occa- sionally ; when the carrots are done, add the yolks of eggs, previously beaten up, also the cream; stir gently over the fire until the eggs are set, then dish up neatly on a hot dish, besprinkle with finely-chopped parsley, garnish with a few croutons of fried bread, and serve. 660. Artichauts a la Barigoule. — 3 globe artichokes (medium size), ^ gill sweet oil, 3 oz. fat pork, J lb. raw ham, 6 chopped mushrooms, 1 tablespoonful chopped shallots, 1 teaspoonful of chopped parsley, 2 oz. butter, 1 oz. flour, i gill Madeira wine, 1 gill brown sauce, 1 gill brown stock, small bunch parsley, a few slices of carrots and turnips, | onion, 3 slices of fat bacon, seasoning, Italienne sauce. Trim the artichokes, cut off the stalks, the hardest leaves from the bottom, and the tips of the other leaves, wash and drain. Put them in a stewpan with salted water (cold), boil up, cool and drain ; remove the centre parts of leaves for filling, and fill with a stufliiig made as follows : Chop ham and pork fat very finely, mingle with the mushrooms and chopped parsley ; fry the shallots in a little butter, and mix the lot together in a stewpan ; knead the butter and flour together, moisten the stuffing with the brown sauce, adding likewise the kneaded butter and flour, and season with a pinch of salt, pepper, and grated nutm^eg. Cook well and fill the artichokes as directed. Place a square piece of 590 RECHERCHE COOKERY. bacon on top of each, tie each artichoke with string to keep in shape, Put the remainder of the bacon in a sante-pan, also the carrot, turnip, and onion, all sliced, and the parsley. Lay the artichokes on top, pour a few drops of oil over each, add the wine and stock, cover w^ith a piece of oiled paper. Cook in a moderately heated oven from forty to fifty minutes, and baste occasionally. When done, remove the string and bacon fat, strain the liquor, skim off the fat, add about a gill of Itali- enne sauce to this, and reduce a little. Dress the artichokes on a hot dish, pour a tablespoonful of sauce in the centre of each, and serve the remainder of the sauce separately