Break Off the stems from large artichokes. trim the bottoms and rub with lemon juice to keep the flesh from darkening. With a sharp knife cut off the leaves about ½ inch from the base. Cut each artichoke into 6 to 8 pieces, depending upon the size, and remove the prickly chokes. In a saucepan, mix 1 tablespoon flour with a little water and add I teaspoon salt and 1 tablespoon vinegar or 1 teaspoon lemon juice. Add 1 quart water, bring the liquid to a boil, and add the artichoke pieces. Cook the artichokes over moderate heat for about 30 minutes. or until done. Drain well. In a shallow pan heat 2 tablespoons butter until it turns a hazelnut brown, add the artichoke pieces, and saute them for a few minutes on each side.
Oignons Frits (French Fried Onions)
Slice large onions ¼ inch thick and separate the rings. Dip the rings in milk, then in flour, and fry them in deep hot fat (385° F.) until golden brown. Drain on paper towels and sprinkle lightly with salt.
Persil Frit (French Fried Parsley)
Wash parsley well and dry it very thoroughly. Drop clusters in deep hot fat (350° F.) and fry for just a few seconds, or until the parsley rises to the surface of the fat and is crisp. Drain on absorbent paper and sprinkle lightly with salt.
Pommes de Terre Parisienne Rissolées (Potatoes Parisiennec)
Pee! potatoes and cut them into small balls with a French ball cutter. Parboil the balls in salted water for about 5 minutes and drain. For each cup of potatoes heat 2 tablespoons good fat in a skillet, add the potatoes and sauté until they are tender and golden brown all over. Remove the potatoes to absorbent paper to drain and pour off all the fat remaining in the pan. Put in the pan 1 tablespoon butter for each cup of potatoes, add the potatoes and roll them in the butler as it melts. Season with a little salt and sprinkle with finely chopped parsley.
Salads de Doucetts (Field Salad)
Clean thoroughly 1 pound of the young field greens that come to the markets in the early spring. Drain them well. Handle carefully because these salad greens are very fragile and bruise easily. Just before serving toss the greens with vinaigrette sauce until the leaves are coated with the dressing.
Sauce Vinaigrette (French Dressing)
In a cold bowl put a little salt and pepper and. if a sharp dressing is preferred. a little dry mustard. Add 2 tablespoons vinegar and stir in little by little 6 tablespoons olive oil and add 1 teaspoon each of Chopped paisley, chives, tarragon and chervil.
Beignets Soufflés
In a saucepan put 1 cup water or half milk and half water, ½ cup butter, a pinch of salt, and 1 teaspoon sugar and bring the mixture to a boil. When the butter is melted remove the mixture from the heat and add 1 cup flour all at once. Mix quickly with a wooden spoon, return to the heat, and cook, stirring briskly, until the mixture rolls away from the sides of the pan without sticking. Add 4 eggs, one at a time, beating the baiter thoroughly after each addition. Add 1 teaspoon vanilla extract.
Fill a tablespoon with the mixture and slip half of it off into a pan of deep hot fat (375° F.). Then slip off the other half, making 2 beignets from each tablespoon. As soon as the beignets are cooked and brown on the underside they will turn over of their own accord to finish cooking on the other side. As soon as they are brown on both sides they are done. Remove the beignets from the far and drain them on absorbent paper. Serve sprinkled with powdered sugar or serve plain with sauce vaniile.
Sauce Vanille (Vanilla Sauce)
Beat 1/3 cup sugar and 2 large egg yolks with a wooden spoon until the mixture is smooth and creamy. Add I teaspoon flour. Scald 1 ¼ cups milk with a piece of vanilla bean and add it to the egg yolk and sugar mixture, little by little, stirring vigorously. Cook the mixture over a gentle heat, stirring constantly, until it almost teaches the boiling point. Remove the vanilla bean and cool the sauce, stirring vigorously at first and then at intervals to prevent a crust from forming on the surface. For a coffee-flavored sauce, use ½ cup strong coffee and ½ cup light cream instead of milk. For chocolate flavor add grated chocolate to taste to the scalded milk.
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