313—Small Artichoke-bottoms

Remove the leaves and the hearts of some little artichokes; trim their remaining bases, and plunge each as soon as trimmed into acidulated water lest they blacken. Cook them “au blanc” (No. 167, Special Court-bouillon, or Blanc), and leave them to cool in their liquor.

Drain them well, dry them, place them in a pan, and No. 168, Cooked Marinade for Venison them for twenty minutes in oil and lemon-juice. This done, garnish them, either with a salpicon thickened with mayonnaise, a milt or other purée, a small macédoine, or a vegetable salad, &c. Place on a hors-d’œuvre dish with a garnish of parsley sprays.