Читать книгу The Golden Age Cook Book - Dwight Henrietta Latham - Страница 44

Wash and peel enough artichokes to make a pint when cut in slices. Put them in a saucepan with a tablespoonful of butter, let them simmer in this for a few minutes without taking color, then cover with water and boil until tender. Rub through a sieve, put back on the stove with a quart of milk, and a tablespoonful of butter rubbed into a tablespoonful – slightly heaping – of flour, season to taste with salt and pepper, let it come to a boil. Remove from the fire and add two egg yolks, beaten with half a cup of cream, stir rapidly, and serve at once.