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Fried Artichokes

(Vaughan’s Vegetable Cook Book)







Boil and drain six artichokes, season with a sprinkling of vinegar, a

little salt and pepper and stand them aside for an hour; beat an egg,

add to it a tablespoonful of warm water, dip each slice in this, then in

flour and fry in hot fat. Serve with Sauce Tartare. (See Sauces.)











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