(2677). Artichoke Bottoms A La Florence (Fonds D'Artichauts A La Florence)

Prepare and cook some artichoke bottoms the same as for la Villars (No. 3682); fill the hollow in the center with minced truffles and mushrooms fried in butter, this to he drained off and the preparation mingled with well-reduced allemande sauce (No. 407); let get cold after they are filled dome form, and smooth neatly with a knife: then lay them on a buttered sheet. bestrew with breadcrumbs and grated parmesan', pour butter over and color in a hot oven. Dress them in a circle, filling the center with blanched artichoke bottoms, cut in six parts, pared and cooked in butter; pour over a buttered supreme sauce (No. 547) and send to the table.

(2678). Artichoke Bottoms A La Jussienne (Fonds D'Artichauts A La Jussienne)

Turn some artichoke bottoms the same as mushrooms (No. 118), rub them over with lemon and cook in a seasoned white stock (No. 182). to winch add pieces of marrow; drain when well done. Mince a few mushrooms, cut them into strips and fry them in butter; drain off the latter and replace it by thick bechamel sauce (No. 409); cover the artichoke bottoms with this, mask over with allemande sauce (No. 407), reduced with a little jelly (No. 103), into which mix more mushrooms and chopped truffles; allow to cool; roll them in white bread-crumbs, dip in beaten eggs, again in bread-crumbs and fry to a fine golden color; drain, wipe and arrange them on a dish in a circle, having the center filled with sliced cooked sweet potatoes, cut three-eighths of an inch thick and one and a quarter inches in diameter. Serve separately a Colbert sauce (No. 451).

(2679). Artichoke Bottoms A La Montglas (Fonds D'Artichauts A La Montglas)

Have some artichoke bottoms prepared and cooked the same as for la Villars (No. 2682); drain and fill the hollow centers with a montglas garnishing cut in small sticks, composed of red beef tongue, truffles, mushrooms and some cooked white meat of a chicken; mingle them with a well reduced allemande sauce (No. 407), and remove from the fire at the first boil and leave till cold; then fill the artichoke bottoms, forming them bomb-shaped on top; cover with chicken quenelle forcemeat (No. 89), smooth and strew bread-crumbs and grated parmesan over the entire surface. Range them on a small baking sheet, pour plenty of clarified butter over and finish cooking in a slack oven, basting frequently.

(2680). Artichoke Bottoms A La Mornay (Fonds D'Artichauts A La Mornay)

Wipe dry ten to twelve cooked artichoke bottoms, all of the same size; fill the hollow side with a foies-gras baking forcemeat (No. 81), mixed with a few spoonfuls of chopped cooked truffles; smooth the top of the preparation and cover with a layer of well-reduced Mornay sauce (No. 504); bestrew the sauce with parmesan cheese, and brown for two minutes under a salamander (Fig. 12S).

(2681). Artichoke Bottoms A La Soubise (Fonds D'Artichauts A La Soubise)

Prepare a soubise puree (No. 723). Select some equal-sized cooked artichoke bottoms, drain and wipe them on a cloth; cover the hollow side with a part of the soubise puree (No. 723) and let it get cold, then over this lay a thin layer of delicate raw chicken quenelle forcemeat (No.89); besprinkle with bread-crumbs, and brush over with butter. Range these artichoke bottoms in a sautoir with some good gravy (No. 404), and heat them well while browning slightly.