Consomme a la Noailles

A garnishing made of artichoke bottoms, two inches in diameter; remove the centers, using a half inch tube for the purpose, then divide the rest into sixteen equal sized pieces, and pare them nicely; put them into a vegetable dish with a little consomme, also some consistent Royal garnishing (No. 241), cut into quarter of an inch squares. Have also round timbales made of game, hare, or leveret, or any other seasonable game; half a pint of game puree, half a pint of espagnole sauce with tomatoes (No. 414); salt, pepper, nutmeg, and five whole or twelve yolks; butter the insides of the molds, fill them with the preparation, and poach them in a slow oven; when firm to the touch, unmold and set them in a vegetable dish with the royal cream cut in squares, and the artichoke bottoms. Serve very hot, and at the same time send a soup tureen of game consomme slightly thickened with arrowroot; adding just when ready to serve a little good Xeres or Madeira wine.