Fonds D'artichauts A La Du Barry - Artichoke Bottoms, Du Barry Style

Fill artichoke bottoms with cooked cauliflower, cover with Mornay sauce, besprinkle with grated Parmesan cheese and melted butter, and bake to a nice color in a brisk oven.

Fonds D'artichauts A La Princesse - Artichoke Bottoms, Princess Fashion

Fill artichoke bottoms with Asparagus tips as Peas, and cover with Hollandaise sauce.

Fonds D'artichauts A La Bayard - Artichoke Bottoms, Bayard Style

Fill some cooked artichoke bottoms with puree of pate de foie gras, cover with chicken cream forcemeat, smooth the surface with a knife dipped in lukewarm water, and decorate to your fancy. Then range in a buttered saute pan, moisten with broth about 1/2 inch high from the bottom, and cook for 10 to 15 minutes.

Shred fine I part each of truffles, mushrooms, smoked beef tongue and breast of chicken; heat in Madeira sauce, and pour on a dish.

Dress the artichokes over the garnishing.

Fonds D'artichauts A La Colbert - Artichoke Bottoms, Colbert Fashion

Pick out some small cooked artichoke bottoms and lay in each some puree of foie gras, place one bottom on top of the other (so that the puree is in between), stick a small wooden skewer through them to hold them together, dip in frying batter and fry in very hot lard. Remove the skewer and dress on a folded napkin with fried parsley.

Serve Colbert sauce separate.

Fonds D'artichauts A La Pompadour - Artichoke Bottoms, Pompadour Style

Heat the artichoke bottoms in chicken stock, and before serving fill them with a puree of fresh mushrooms thickened with a few egg yolks. Serve with Madeira sauce on the dish.

Aubergine Farcie - Stuffed Eggplant

Cut a medium-sized eggplant lengthwise in 4 parts; make crosswise incisions on the inner side, being careful not to cut too deep; fry the plant in hot lard, drain on a cloth (the cut side to lay downward). Remove the pulp of the plant, so as to leave but the skin; chop fine and put it into a bowl, add I finely chopped onion fried colorless in butter, add I gill of d'Uxelle, '2 handfuls of bread crumbs, and 3 egg yolks; season with salt, pepper and nutmeg; fill the eggplant, smoothing the surface, to give it its original appearance; strew over bread crumbs, place a few small lumps of butter on each, and bake in a moderate oven for 15 minutes. Serve with brown sauce.

Aubergine Farcie A La Turque - Stuffed Eggplant, Turkish Fashion

Prepare the eggplant as explained for Stuffed Eggplant, but use the following stuffing:

Chop fine and fry colorless in olive oil I onion and I clove of garlic, add half of the chopped eggplant, the same amount of roast mutton or lamb cut in very small squares and I pint of rice cooked with chicken broth. Season with salt, red pepper and a small pinch of powdered saffron; add a little well reduced tomato sauce and some chopped parsley.

Finish as explained before, and serve with tomato sauce.