ARTICHOKES GENOESE Trim four good-sized artichokes ; remove some
of the tough outer leaves and cut off half the tops. Boil in soup stock until tender ;
then drain, cut in quarters, and serve with the following sauce : Put in a saucepan one
tablespoonful of butter and one of flour ; cook for two minutes, and then add pepper
and salt, one cupful of bouillon, one teaspoonful of tarragon vinegar and simmer a few
minutes, and just before serving stir in the yolks of two eggs.
FRIED ARTICHOKES (Italian) Wash well four tender young artichokes,
cut off the stems and all the tough, outside leaves and thorny points ; then cut in quar-
ters, or, if large, in eighths, and marinate in French dressing, dip in batter, and fry in boil-
ing oil until brown. Summer squash and cauliflower are treated in the same manner.
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