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page 73
96
ARTICHOKES IN MOLD
(Sformato di carciofi)
Remove the outside leaves of the artichokes, the harder part of all leaves, and
clean the stalks without removing them.
Cut each artichoke into four parts and put them to boil in salt water for only
five minutes. If left longer on the fire they become too soaked in water and
lose their taste. Remove from the water, drain them, grind or pound and rub them
through a sieve. Season the pulp so obtained with two or three beaten eggs, two
or three tablespoonfuls of Balsamella (No. 54) grated cheese, salt and a taste
of nutmeg, but taste the seasoning several times to see that it is correctly
dosed.
Place in a mold with brown stock or meat gravy (in that case use a mold with a
hole) and cook in double boiler.
97
FRIED MUSHROOMS
(Funghi fritti)
Choose middle-sized mushrooms, which are also of the right ripeness: when they
are too big they are too soft and if small they are too hard.
Scrape the stems, wash them carefully but do not keep in water, for then they
would lose their
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