696—Crème d’Artichauts au Beurre de Noisette

Have ready one and one-half pints of Béchamel. Parboil, finely mince, and stew in butter four large artichoke-bottoms. Pound the latter; put them in the Béchamel, and rub the whole through tammy.

Add the necessary quantity of white consommé or milk, and set to heat without allowing to boil. Finish the preparation, when dishing up, with one-quarter pint of cream and one oz. of hazel-nut butter (No. 155, Hazel-nut Butter).

Remarks relative to Creams.—I remind the reader here that (1) the thickening element of creams is a Béchamel prepared in the usual way (see No. 28, Béchamel Sauce); (2) in the preparation of a cream, of what kind soever, the Béchamel should constitute half of the whole, the basic ingredient a quarter, and the white consommé or milk the remaining quarter.

As a rule, they comprise no butter, but are finished by means of one-third pint of very fresh cream per quart. Be this as it may, if it be desirable to butter them, one may do so, but in very small quantities, and taking care to use the very best butter.

This class of soups is more particularly suited to Lenten menus.