Wash and pare quickly some freshly-dug artichokes, and to preserve their colour, throw them into spring water as they are done, but do not let them remain in it after all are ready. Boil
Obs.—The palest veal stock, as for white soup, should be used for this; but for a family dinner, or where economy is a consideration, excellent mutton-broth, made the day before and perfectly cleared from fat, will answer very well as a substitute; milk too may in part take the place of cream when this last is scarce: the proportion of artichokes should then he increased
Vegetable-marrow, when young, makes a superior soup even to this, which is an excellent one. It should be well pared, trimmed, and sliced into a small quantity of boiling veal stock or broth, and when perfectly tender, pressed through a fine sieve, and mixed with more stock and some cream. In France the marrow is stewed, first in butter, with a large mild onion or two also sliced; and afterwards in
* Derived from the French tamis, which means a sieve or strainer.