Artichoke Bottoms à la Princesse

Fonds d’Artichauts à la Princesse

Method

Take some cooked artichoke bottoms, season them with a little salad oil and chopped tarragon and chervil and a little tarragon vinegar; then place inside each a thin slice of raw tomato similarly seasoned, and arrange round the tomato little pieces of cooked chicken, tongue, and cucumber that are cut in rounds about the size of a sixpenny piece; set these with a little aspic, and in the centre of each place a little Tartare sauce, dish these on rounds of tomato aspic and serve one to each person as a second course dish or for luncheon or a cold collation.

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