Trim your artichokes and blanch twenty minutes, place them in cold water, then scoop out the interior with the handle of a spoon, taking out every particle from the in- side, and have ready the following sauce : — Peel thirty large button onions and cut them in rings, put them in a stew- pan with a little oil✪ Asparagus, Italian Fashion, and fry of a light yellow colour; add half a pint of white sauce and two tablespoonfuls of bread- crumbs, mix well, then add eighteen stoned olives and the fillets of four anchovies well washed; stew until all is well cooked, then season with a little pepper, sugar, and a piece of scraped garlic the size of a pea. Pour this into the artichokes, and when done serve with a little white sauce in each. 54. Artichoke Fie. Boil twelve artichokes, break off the chokes and leaves and take the bottoms clear from the stalks ; line the disli with puif-paste, and lay on this four ounces of fresh butter. Place a row of artichokes ; strew over them pepper, salt, and beaten mace ; then another layer of artichokes ; strew on more spice and a quarter of pound of butter cut in small pieces. Boil half an ounce of truffles and morels, chopped small, in a quarter of a pint of water, and pour into the pie, with a gill of white wine✪ Artichoke Fie. Cover your pie and bake. VEGETABLES. 373 55. Jerusalem Artichokes. Take about thirty of the best-shaped ones, as nearly as possible of the same size; turn them into the shape of pears, boil in salt and water, with Avhich you have put a quarter of a pound of butter; when tender, take them out, drain them upon a cloth, and dress in the form of a dome ; sauce over with melted butter or tomato-sauce. 56. Grilled Mnshrooms. The mushrooms should have '■ broad-brimmed hats." Pluck out the stalks and fill the orifices with a well- seasoned veal stuffing, in which you have mixed the finely- minced stalks of the mushrooms. Spread your stuffing over the whole concavity or under part of your mushrooms. Wrap them in buttered writing-paper✪ Grilled Mushrooms, and place them on a gridiron over a gentle fire. Take care that the paper does not catch. Eischt or ten minutes will suffice to cook them. 57. Mushroom Pie, Russ Fashion. Get large and fleshy mushrooms ; trim their stalks away, as these are generally hard ; pare, and cut them in tAvo ; put the pieces in a frying-pan with butter or oil, season with salt and pepper, fty them on a brisk fire for a fcAv minutes only, diminishing their volume, and then take them off the fire. Spread the bottom of a pie-dish with a few slices of raw ham, whereon place the mushrooms by layers,, alternating with chopped onion, parsley, and a little fennel; press close together, mask the top with slices of ham, and then baste with two tablespoonfuls of broAvn sauce; cover the pie Avith short crust✪ Mushroom Pie, Russ Fashion, and bake for one hour. 374 THE TKOnOUGH GOOD COOK. 58. Essence of Mushrooms. Pick some mushrooms, and put tliem into a bowl, sprink- ling them with fine salt; leave them till the next day. Press them to extract the moisture, and set them aside ; i:)ress them again, and even a third time. Make three kinds out of these three qualities, or mix them into one. Add pepper, spices, cloves, crushed into small pieces ; let it boil, and skim it till no more scum rises. Strain it, put it into bottles Avith two cloves and a peppercorn✪ Essence of Mushrooms ; cork it up, and preserve it for use as required.

AI-modernized reading of the original text

Trim your artichokes and blanch twenty minutes, place them in cold water, then scoop out the interior with the handle of a spoon, taking out every particle from the inside, and have ready the following sauce : — Peel thirty large button onions and cut them in rings, put them in a stewpan with a little oil, and fry of a light yellow colour; add half a pint of white sauce and two tablespoonfuls of breadcrumbs, mix well, then add eighteen stoned olives and the fillets of four anchovies well washed; stew until all is well cooked, then season with a little pepper, sugar, and a piece of scraped garlic the size of a pea. Pour this into the artichokes, and when done serve with a little white sauce in each. 54. Artichoke Pie. Boil twelve artichokes, break off the chokes and leaves and take the bottoms clear from the stalks ; line the dish with puff-paste, and lay on this four ounces of fresh butter. Place a row of artichokes ; strew over them pepper, salt, and beaten mace ; then another layer of artichokes ; strew on more spice and a quarter of pound of butter cut in small pieces. Boil half an ounce of truffles and morels, chopped small, in a quarter of a pint of water, and pour into the pie, with a gill of white wine. Cover your pie and bake. 55. Jerusalem Artichokes. Take about thirty of the best-shaped ones, as nearly as possible of the same size; turn them into the shape of pears, boil in salt and water, with Avhich you have put a quarter of a pound of butter; when tender, take them out, drain them upon a cloth, and dress in the form of a dome ; sauce over with melted butter or tomato-sauce. 56. Grilled Mushrooms. The mushrooms should have "broad-brimmed hats." Pluck out the stalks and fill the orifices with a wellseasoned veal stuffing, in which you have mixed the finelyminced stalks of the mushrooms. Spread your stuffing over the whole concavity or under part of your mushrooms. Wrap them in buttered writing-paper, and place them on a gridiron over a gentle fire. Take care that the paper does not catch. Eight or ten minutes will suffice to cook them. 57. Mushroom Pie, Russ Fashion. Get large and fleshy mushrooms ; trim their stalks away, as these are generally hard ; pare, and cut them in two ; put the pieces in a frying-pan with butter or oil, season with salt and pepper, fry them on a brisk fire for a few minutes only, diminishing their volume, and then take them off the fire. Spread the bottom of a pie-dish with a few slices of raw ham, whereon place the mushrooms by layers,, alternating with chopped onion, parsley, and a little fennel; press close together, mask the top with slices of ham, and then baste with two tablespoonfuls of brown sauce; cover the pie with short crust, and bake for one hour. 58. Essence of Mushrooms. Pick some mushrooms, and put them into a bowl, sprinkling them with fine salt; leave them till the next day. Press them to extract the moisture, and set them aside ; press them again, and even a third time. Make three kinds out of these three qualities, or mix them into one. Add pepper, spices, cloves, crushed into small pieces ; let it boil, and skim it till no more scum rises. Strain it, put it into bottles with two cloves and a peppercorn ; cork it up, and preserve it for use as required.

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Asparagus, Italian FashionRagout of AsparagusArtichoke FieGrilled MushroomsMushroom Pie, Russ FashionEssence of Mushrooms

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