Artichoke Pie.
BOIL twelve artichokes, break off the leaves and
chokes, and take the bottoms clear from the stalks.
Make a good puff-paste crust, and lay a quarter of a
pound of fresh butter all over the bottom of your pie.
Then lay a row of artichokes, strew a little pepper, salt,
and beaten mace over them, then another row, strew
the rest of your spice over them, and put in a quarter of
a pound more butter cut in little bits. Take half an
ounce of truffles and morels, and boil them in a quarter
of a pint of water. Pour the water into the pie, cut
the truffles and morels very small, and throw them all
over the pie. Pour in a gill of white wine, cover your
pie, and bake it. When the crust is done, the pie will
be enough.