Soyer's standard cookery

Use cold cooked artichokes, cut in thick slices. Dip in batter, and fry a golden brown. Stuffed Artichokes. Take the cooked artichoke bottoms and fill them with mashed potato, flavored with cheese. Brown in the oven, and serve with cheese sauce. Bouchees d'Artichauts. Prepare green artichokes by cutting off the leaves close down to the fond, and trim off any that may adhere, cut off the stalk as closely as possible. Plunge the artichoke bottoms into boiling salted water, and leave them for five minutes, then take them out and remove the choke or fibrous part in the center. Place in boiling water and boil them until tender. When cooked take them out, drain them, and put them through a sieve, season with pepper and salt, moistening the whole with enough white sauce to make a puree. Have ready some pastry patty cases, ready cooked, fill each with the mixture and serve very hot. Eggs and Artichokes. Boil eight Jerusalem artichokes and cut them in slices, place them in a fireproof dish. Hard boil four eggs. When cold, shell them and chop them up, place the eggs on the top of the sliced artichokes, and pour over the whole a good white sauce flavored with Parmesan cheese. Dust over with breadcrumbs, and make thoroughly hot in the oven. Cream of Artichokes (Hot or Cold.) Boil one pound of Jerusalem artichokes until quite tender, then pass them through a sieve. Make a custard with half a pint of milk and the yolks of four eggs, pepper and salt. Whisk up the white of one egg, and stir this into the custard, mix it with the artichoke, and place all in a buttered mold, and steam for an hour. Serve hot with tomato or curry sauce, or set the mold on ice, and when quite cold turn out on to a dish, and serve with iced mayonnaise or hollandaise sauce. Scooped Jerusalem Artichokes. Scoop with a round cutter twenty-four pieces of artichoke, of the size of half an inch in diameter, wash, and put them in a small stewpan with half an ounce of butter and a quarter of an ounce of sugar; place on a slow fire for a few minutes, add two tablespoonfuls of white sauce, six of white broth or milk, let them simmer till tender, skim, mix a yolk of an egg with two tablespoonfuls of milk, pour in stewpan, and move it round very quick, and serve; it must not be too thick, and the artichokes must be well done; they must not be in puree; they are good with or served under any white meat. Artichokes with Cheese. Wash and peel the artichokes, and place them in cold salted water, then put them in a pan full of boiling salted water. Boil for twenty minutes. (If the artichokes are old they should be put into cold water, which must be brought to the boil, and kept so until they are cooked.) Take the artichokes out and drain them, cut into pieces, then place them in a fireproof dish, covering them with a good white sauce. Sprinkle with grated cheese. Place in a moderate oven, and bake about ten or fifteen minutes, until of a golden brown. Boiled Asparagus.