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Cardoons with Veloute Sauce

Cut the leaves of the cardoons into slices, with the exception of the tough hollow ones, and remove all the prickles. Place the thickest leaves in a saucepan of boiling water, boil them for a few minutes, and then put in the leaves of the heart; trim the middle stocks into large olives, and after blanching them put them in also. Rub a piece of the cardoons in cold water in order to determine whether the slime will come off easily, and if so, throw in the lot and rub them well. When quite clean, put the cardoons in white sauce, and boil them. Then remove the cardoons, put them in a stewpan with some stockbroth, and boil them quickly. When cooked, put them on a hot dish, drain them, pour over some hot veloute sauce, and serve. If preferred, French melted butter can be used in place of the sauce veloute.