Garnishing of Artichoke Bottoms Filled with Macedoine

Artichoke Bottoms.—Trim some small round artichoke bottoms two inches in diameter; rub over with lemon and blanch in plenty of water; cook them in a white stock (No. 182) seasoned with salt and lemon juice, putting in also half a pound of chopped beef marrow; cover with buttered paper and boil slowly. When the bottoms are well done remove from the fire, place them into a stone bowl, cover with buttered paper and leave to cool in their liquid; wash them off in boiling water, marinate and drain. Lay each bottom on a turnip cut out to imitate the base of a vase, and fill with either macedoine salad (No. 2650) or a separate vegetable; carrots, turnips, green peas, cauliflower, string beans, asparagus tops, crawfish tails, or else a salpicon of tongue, truffles and mushrooms mixed in even parts and mingled with mayonnaise sauce (No. 606).