Peel, wash, and dry, on a cloth, ten artichokes, which cut in very thin
slices, put them into a stewpan with a quarter of a pound of butter, a
small bunch of parsley, one bay-leaf, a teaspoonful of salt, a little
white pepper, three quarters of a teaspoonful of sugar, and two ditto of
broth; cut an ounce of lean ham in dice, set the whole over a slow fire,
let it simmer gently for half an hour, when very tender add sixteen
tablespoonfuls of bechamel sauce (No. 7); boil it twenty minutes, pass
it through a tammie, into a clean stewpan, and before serving add three
tablespoonfuls of liaison (No. 119). This sauce requires to be rather
thick.