ARTICHOKE AND EGG FRICASSEE
One pound artichokes, 4 hard-boiled eggs, ³⁄₄ pint white sauce, 2 oz. macaroni, grated cheese, 1 oz. butter, tomato sauce, 1 raw yolk, lemon-juice.
Method.—Cook the artichokes until they are just tender and cut them into rather thick slices. Then cut as many hard-boiled eggs as are required for the dish (allow one for each person and one over) also into slices, and heat the artichokes and eggs in the white sauce, which should be nicely flavoured and mixed with the raw yolk, beaten up with a teaspoonful of lemon-juice or tarragon vinegar. Place the saucepan containing the fricassee on the stove in a larger pan of boiling water to prevent the sauce from curdling, and stir occasionally. Drain the macaroni, as soon as it has been boiled until it is quite tender, and put it back into the saucepan in which it was cooked, with an ounce of butter, a tablespoonful of tomato sauce and season with salt and pepper. When it is thoroughly coated with the butter and sauce, sprinkle in a large tablespoonful of grated cheese (preferably Parmesan), then make a neat border with it on a hot dish and fill the middle with the fricassee. If a more economical sauce is preferred the yolk of egg and lemon-juice can be omitted.