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Artichokes as a Basis for Jardinière

(of vegetables).

Remove the outer leaves of six artichokes, cut off the tops and also the furze which adheres to the bottom. Boil and drain them. While they are boiling prepare the Macédoine.

Cut two small carrots and one turnip, into shapes, with the vegetable cutter. Put them into a saucepan of salted water and boil until tender. In another saucepan boil a small quantity of string beans; in another a dozen asparagus tips or a few flowerets of cauliflower, and a half pint of green peas. When these are done, drain, and mix them carefully together. Make a half pint of Spanish sauce; mix them gently with it. When the artichokes are done, drain, and trim them perfectly round. Fill them with the Macédoine of vegetables and serve them as a garnish to beef à la mode, fillet of beef, braised turkey or braised leg of mutton.

ARTICHOKES, à l'ITALIENNE.

Trim and boil the artichokes as directed for sauce Hollandaise. After they are drained, remove all the outer leaves, using only the "choke." Arrange these in a circle, one slightly overlapping the other, and pour over them Italian sauce. 12 artichokes,