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Classic
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page 125
it, and squeeze in a little orange; cut some of your eggs in half, lay the flat
side uppermost, and the whole ones between; pour the sauce over. Garnish with
fried parsley, and a Seville orange cut in small quarters.
To fricasee Artichoke bottoms.
Take them either dried or pickled; if dried, you must lay them in warm water for
three or four hours, shifting the water two or three times; then have ready a
little cream and a piece of fresh butter, stir it together one way over the fire
till it is melted, then put in the artichokes, and when they are hot dish them
up.
To fricasee mushrooms.
Take a quart of fresh mushrooms, make them clean, put them into a saucepan, with
three spoonfuls of water, three of milk, and a very little salt; set them on a
quick fire, and let them boil up three times; then take them off, grate in a
little nutmeg, put in a little beaten mace, half a pint of thick cream, a piece
of butter rolled well in flour, put it all together into a saucepan, shaking it
well all the time. When the liquor is fine and thick, dish them up; be careful
they do not curdle. You may stir the saucepan carefully with a spoon all the
time.
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