Some leaves of parsley.
One pinch of softened dried mushrooms.
One small crumb of bread rolled and sifted.
One pinch of grated cheese.
When the artichokes have been browned with oil alone, pour a little water and cover with a moistened cloth kept in place by the cover. The steam that surrounds the artichokes cooks them better.
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PEAS WITH ONION SAUCE
(Piselli alla francese)
The following recipe is good for one of fresh peas. Take two young onions, cut them in half, put some stems of parsley in the middle and tie them. Then put them into the fire with a piece of butter and when they are browned, pour over a cup of soup stock. Make it boil and when the onions are softened rub them through a sieve together with the gravy that you will then put on the fire with the peas and two whole hearts of lettuce. Season with salt and pepper and let it simmer. When the peas are half cooked add another piece of butter dipped in a scant tablespoonful of flour and pour in some broth, if necessary. Before sending to the table put in two
yolks of eggs dissolved in a little broth.
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