2037—Purée ou Crème d’Artichauts

Take some very tender artichokes; trim and turn the bottoms, and half-cook them, keeping them very white. Complete their cooking in butter, and rub them through a fine sieve, together with the butter used in cooking.

Put the purée thus obtained in a saucepan, and add to it the half of its bulk of mashed, very smooth, and creamy potatoes.

Finish the purée with a little fresh and a little hazel-nut butter, the latter being used to increase the flavour of the artichokes.