Minion Fillets of Veal, with Puree of Artichokes

From the thickest part of an uncooked, pared minion fillet of veal, cut off slices each half an inch, having them slightly biased so as to obtain them wider; flatten with the cleaver, pare into rounds two and a quarter inches in diameter or in ovals, then season. Heat some clarified butter in a sautoir, range the minions on the bottom and fry them quickly on both sides, turning them over as fast as they are glazed; drain off the butter and moisten to half of their height with some good veal blond (No. 423); let fall two or three times slowly to a glaze always adding more of the same stock. When the minions are well glazed and cooked, lift them up one by one with a fork, and dress each on a flat crust of bread browned in the oven; range these on a long dish in two straight rows, and at both sides lay some artichoke puree (No. 704) pushed through a pocket; pour over part of the stock from the fillets after it has been reduced with a spoonful of Madeira wine. Serve the remainder in a sauce turren.