Artichoke Bottoms with Asparagus Heads à l’Estragon

Fonds d’Artichauts aux Pointes d’Asperges à l’Estragon

Method

Take some tinned artichoke bottoms and warm them in their liquor by putting the tin containing them into boiling water; when hot remove them from the tin, drain them, and fill up the centre of each with asparagus points that have been plainly boiled and drained, and then mixed with a little warm butter. When ready to serve pour over them sauce as below. This is an excellent dish for second course or luncheon.

Fresh artichokes can, if liked, be used instead of the tinned ones.

Sauce for Artichokes

Take five tablespoonfuls of cream and put it into a stewpan with two ounces of fresh butter, four raw yolks of eggs, a pinch of salt and white pepper, stir it with a wooden spoon in the bain marie till it begins to thicken, then add one tablespoonful of tarragon vinegar and pass it through a tammy or strain it through a strainer, then add a good pinch of chopped tarragon, and pour over the artichokes while hot.

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