Puree of Cardoons

puree cardoon bacon bechamel

Remove the prickles from some white and sound cardoons, blanch them in water for fifteen or twenty minutes, rub off the skins, cut them in three-inch lengths, and put them on a wire drainer in an oval stewpan; lay on the top some thin slices of bacon (fat) and cover them with a white dressing made of flour, stock and clarified fat; add one onion, stuck with two cloves, some slices of peeled and seeded lemon, and a little salt and pepper. Allow these to simmer until the cardoons are done, then pour in an equal quantity of bechamel sauce, reduce and press the mixture through a tammy-cloth. Before serving add butter and raw cream to the puree.