Trim your artichokes as above and blanch twenty minutes, place them in
cold water, then scoop out the interior with the handle of a spoon and
your fingers, taking out every particle from the interior, have some fat
in a stewpan very hot, into which dip the tops of the artichokes till of
a yellow colour, then put them back upon the cloth; you have scraped a
quarter of a pound of fat bacon, which put into a stewpan, with four
tablespoonfuls of oil, four of chopped onions and eschalots, two of
chopped mushrooms, and one of chopped parsley, a little thyme, two
bay-leaves, and a little pepper, salt, and sugar; pass the whole ten
minutes over a moderate fire, then add a pint of brown sauce (No. 1),
boil twenty minutes, stir in two spoonfuls of bread-crumbs and set it in
a cold place; when cold mix it again and put an equal proportion in each
artichoke; tie a square piece of fat bacon a quarter of an inch in
thickness upon each, tie them across with string and put them into a
flat stewpan, with three pints of good stock, set them in a moderate
oven to braise for about three quarters of an hour, or till you can take
a leaf out with facility, then take them out, drain them on a cloth,
take off the string and bacon, and dress them upon your dish four at the
bottom and two at the top, with two spoonfuls of demi-glace (No. 9) in
each. For the amateur who does not object to the flavour of onions,
dressed in the above manner they are most appreciated.