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Classic
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page 62
them into boiling salted water and boil about twenty minutes, meanwhile
preparing the following sauce: Mix one teaspoonful of olive oil with one
tablespoonful of Quong Sang Chong (water chestnut flour) until very smooth, then
pour enough boiling water over it to make a thick cream. Add one teaspoonful of
syou, and let it just come to a boil, stirring in the chopped parsley gently.
Arrange the artichokes on a small platter with green lining, or place a green
leaf under each artichoke. Fill the center of each with the yolks of hard-boiled
egg, whipped smooth with a little olive oil and salt. Lastly, pour the sauce
over, and serve. This should look like a water lily.
CHINESE FRIED PEAS
(Used by Children as Salted Peanuts are Used in America)
Put a teaspoonful of peanut oil in the frying pan, taking care to have one with
a long handle, as the peas may pop. Toss a pint of yellow whole
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