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Vegetables, or Légumes, and Salads

ARTICHOKES.

ARTICHOKES plainly boiled are served with butter sauce in a sauce boat as Artichauts sauce au beurre, or with Dutch sauce, sauce Hollandaise. Artichoke bottoms as- Artichauts à la bonne femme are boiled and served with white sauce. à la Bruxellaise are cut in quarters, cooked in white sauce, and arranged in a border with Brussels sprouts and Maître d'hôtel sauce in the centre. au velouté are dressed in the same way, and served in the sauce with cream and yolks of eggs. à la Lyonnaise-cooked in butter and served in brown sauce with onions, etc. à l'Italienne-cooked in stock, wine, etc., and served in Italian sauce. farcis-stuffed, and cooked with oil and bacon, etc. à l'essence de jambon-stuffed, braised, and served covered with a purée of ham.

Artichauts à la Valentine-stuffed with braised chestnuts and white sauce, covered with whipped white of egg and baked; served on croûtons with tomato sauce. à la Marquise-stuffed with chopped mushrooms, ham, herbs and breadcrumbs, and cooked in wine and stock. à la Barigoule-stuffed with chopped bacon, mushrooms, etc., braised and served with Italian sauce. farcis à l'Italienne-the stuffing is made of onion, breadcrumbs and grated cheese. à la Hollandaise-stuffed with a purée made from the leaves, and served with Hollandaise sauce. en mayonnaise-served cold, coated with Mayonnaise sauce and sprinkled with chopped parsley.

Crème d'artichauts is a purée of artichokes with cream, steamed in a mould; served with cream sauce.