No. 525 — Artichoke Bottoms with Various Sauces

Clean the artichoke bottoms as described in the book's general note. Lower into salted boiling water and bring to the boil once.

Transfer to a sauté pan with one spoonful of butter and the juice of ¼ lemon. Barely cover with strong broth made from boiled and roasted meat, poultry, assorted bones, and ox or veal shanks; if unavailable, use ordinary strained broth.

Half an hour before serving put the pan on the stove and cook until the artichoke bottoms are tender.

Serve lightly coated with one of the following sauces, offering additional sauce separately: (a) Polish sauce, browned butter and breadcrumbs No. 442; (b) Dutch sauce No. 467; or (c) sabayon No. 490.

For a fourth sauce, melt ½ spoonful of butter, stir in one spoonful of flour, dilute with 1½ glasses of stock and boil while stirring. Add mace and a little lemon juice, remove from the heat, beat in two or three egg yolks and heat until very hot. Put in the artichoke bottoms and warm once again before serving.

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