Recipe: Artichokes a la Sauce Blanche

2 lbs. of artichokes, 1 oz. of Allinson fine wheatmeal, 3/4 pint of milk, 1 egg, juice of 1/2 a lemon, pepper and salt to taste. Peel the artichokes, and boil them in water until tender; cut them into slices 1/2 an inch thick and place them on a dish. Make a Sauce of the milk and meal with seasoning; when the Sauce has thickened, remove it from the fire, beat up the egg with the lemon juice and add both to the Sauce, pour it over the artichokes, and serve.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)