2033—Fonds d’Artichauts Farcis

Select some medium-sized artichokes; clear them of their leaves and their chokes; trim their bottoms, rub them with lemon to prevent their blackening, and cook them in a Blanc (No. 167, Special Court-bouillon, or Blanc), keeping them somewhat firm.

After having drained them, stuff them with a little Duxelles, prepared according to No. 224, Duxelle for Stuffed Vegetables (Tomatoes, Mushrooms, &c.). Arrange them on a buttered dish; sprinkle the Duxelles with fine raspings and a little melted butter, and set in a hot oven for a No. 268, Gratins to form.

Serve a Madeira sauce at the same time.