h the
stuffing. This, if to be used, for example, for six artichokes, must be
composed of the above small leaves, 1/8 lb. of ham more lean than fat,
one fourth of a small onion, just a taste of garlic, some leaves of
celery or parsley, a pinch of dry mushrooms, softened in water, a crumb
of bread and a pinch of pepper, but no salt.

First chop the ham, then grind everything together and with the hash
fill the artichokes, and put them to cook standing on their stalks in a
saucepan with some oil, salt and pepper. Some prefer to give the
artichokes a half cooking in water before stuffing it, but it is hardly
advisable, because in this way they lose part of their special flavor.

106

ARTICHOKES STUFFED WITH MEAT

(Carciofi ripieni di carne)

For six artichokes, make the following stuffing:

1/4 lb. lean veal.
Two slices of ham, more fat than lean.
The interior part of the artichokes.
One fourth of onion (small).
Some leaves of parsley.
One pinch of softened dried mushrooms.
One small crumb of bread rolled and sifted.
One pinch of grated cheese.

When the artichokes have been browned with oil alone, pour a little
water and cover with a moistened cloth kept in place by the cover. The
steam that surrounds the artichokes cooks them better.

107

PEAS WITH ONION SAUCE

(Piselli alla francese)

The following recipe is good for one of fresh peas. Take two young
onions, cut them in half, put some stems of parsley in the middle and
tie them. Then put them into the fire with a piece of butter and when
they are browned, pour over a cup of soup stock. Make it boil and when
the onions are softened rub them through a sieve together with the gravy
that you will then put on the fire with the peas and two whole hearts of
lettuce. Season with salt and pepper and let it simmer. When the peas
are half cooked add another piece of butter dipped in a scant
tablespoonful of flour and pour in some broth, if necessary. Before
sending to the table put in two yolks of eggs dissolved in a little
broth.

II

The following recipe is simpler than the preceding, but not so delicate.
Cut an onion in very thin slices and put it on the fire in a saucepan
with a little butter. When it is well browned add a pinch of flour, mix
and then add according to the quantity, a cup or two of soup stock or
water with bouillon cubes and allow the flour to cook. Put in the peas,
season with salt and pepper and add, when they are ha