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Married Eggs

Blanch eight artichoke bottoms, then cook them in some gravy. Make a preparation with four hard-boiled eggs chopped up very fine, mix in plenty of very finely-chopped fine herbs that have been parboiled in hot water, add three raw egg yolks, salt, a little cayenne pepper and a little tomato sauce; mix all together well and cover the artichokes with this, smooth the surface nicely with the blade of a knife, strew with breadcrumbs and melted butter and set them in the oven for four minutes. Arrange them systematically on a dish, and serve.