Page:Browne - The Plain Sailing Cook Book.djvu/70

VEGETABLES

 

DIRECTIONS FOR PREPARING AND
BOILING VEGETABLES

Artichokes—French

1. Wash in cold water, remove the outside leaves, and cut off the stems close to the leaves.
2. Cut off about an inch of the tops of the leaves, spread the leaves open from the centre, and remove the core or "choke."
3. Tie a string around each artichoke near the top, and soak them in cold water for half an hour.
4. Drain, put into a saucepan of boiling salt water, and boil from thirty to forty-five minutes, depending upon the age of the artichokes.
5. Remove from the boiling water, and turn each artichoke upside down to drain.
6. Place the artichokes on a serving-dish, and remove the strings.
7. Serve with Hollandaise Sauce (page 32), White Sauce No. 2 (page 150), or Mayonnaise (page 83).

 

Artichokes—Jerusalem

1. Scrub the artichokes well, using a brush and cold water, and peel them.

[ 60 ]