Puree of Cardoons

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.