Artichoke Bottoms Printanier, Small Appetite, Small Raw Poivrade

It is necessary to have small artichoke bottoms; remove the green part covering the bottoms and all the leaves until the stringy core is reached; pare the bottoms to have them very round and even, and rub them as quickly as they are done with half a lemon, then throw them into cold water. Blanch them until the core or choke can be easily removed, then cook them in water, butter, lemon juice, and salt; drain and make incisions in the bottom, and marinate them for one hour in a seasoning of salt, pepper, oil, and vinegar, then drain them. Garnish them with a small vegetable macedoine (No. 680), well seasoned with salt, pepper, vinegar, and mayonnaise, then dress them on a side dish.

For Small Appetite, instead of the macedoine, take some small green chiccory, wash it well and add to it some chopped chervil and tarragon; season with salt, pepper, oil, and vinegar, dress and decorate the tops with small anchovy fillets.

Small Artichokes, Poivrade.—Choose small, freshly gathered artichokes, green and tender; trim the bottoms, rub them with lemon, and remove two or three rows of the hardest leaves, place the artichokes at once into cold acidulated water, and when ready to serve, drain and lay them on a side dish with clean pieces of ice set around. Serve in a separate sauce-boat, a French dressing made with salt, pepper, vinegar, oil, and mustard.