No. 112. _Garniture de fond d’Artichauts._

Boil six artichokes in water and salt until quite tender, take the

leaves off and trim the bottom until all the hard part is off and the

artichoke has a round appearance; cut each in four pieces, put them in a

good demi-glace (No. 9), rather thick, for ten minutes; add a little

sugar, two pats of butter, and serve.