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Puree of Cardoons

Remove the prickles from some white and sound cardoons, blanch them in water for fifteen or twenty minutes, rub off the skins, cut them in three-inch lengths, and put them on a wire drainer in an oval stewpan; lay on the top some thin slices of bacon (fat) and cover them with a white dressing made of flour, stock and clarified fat; add one onion, stuck with two cloves, some slices of peeled and seeded lemon, and a little salt and pepper. Allow these to simmer until the cardoons are done, then pour in an equal quantity of bechamel sauce, reduce and press the mixture through a tammy-cloth. Before serving add butter and raw cream to the puree.