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Artichokes A La Lyonnaise

(Vaughan’s Vegetable Cook Book)







Boil, drain, put into a saucepan with melted butter and sweet oil and

brown on both sides, season with salt. Add a half cupful of meat stock,

thicken with a little flour and butter, and boil three minutes, squeeze

a little lemon juice into it, add a sprinkling of parsley and a dash of

pepper, pour over the artichokes and serve.











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