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Cardoons with Cheese

Take the outside leaves from five cardoons, string the white parts, and cut into small pieces; put in a saucepan with one pint of port wine, cook on a slow fire until tender. Season to taste, and add one ounce of butter rolled in flour. Put the whole in a dish, squeeze over the juice of an orange, and sprinkle over four ounces of grated cheese. Brown the surface with a salamander, or in the oven. Serve as hot as possible.