Cut the artichokes as above (No. 87), pass them in a stewpan with an
ounce of butter, and half ditto of sugar, over a moderate fire until
they are covered with a white glaze; then add a tablespoonful of flour,
and sixteen ditto of boiled milk; let it simmer gently until the
artichokes are quite tender, season with a little salt and white pepper;
to finish add an ounce of fresh butter, and two tablespoonfuls of
liaison, stir it quickly and serve.
If you have not a round scooper any shape will do; but round is
preferable, as it is a very tender vegetable, and they are not so liable
to break.