No. 1073 Artichauts à la Bordelaise.
Proceed exactly as above, but filling them with the following sauce (instead of the sauce there mentioned): peel thirty large button onions and cut them in rings, put them in a stewpan with a little oil, and fry of a light yellow colour, add half a pint of white sauce (No. 7), and two tablespoonfuls of bread-crumbs, mix well, then add eighteen stoned olives, and the fillets of four anchovies well washed, stew till all is well cooked, then season with a little pepper, sugar, and a piece of scraped garlic the size of a pea, fill the artichokes, and when done serve with a little white sauce in each.