Garnishing of Artichoke Bottoms, Imperial

Prepare and cook some artichoke bottoms as in No. 2500; they must be thick and not too broad; wipe dry and lay them on a small baking sheet, keep on ice. Prepare a cooked truffle salad, they to be cut in quarter-inch dice, small green asparagus tops and celery roots cut up the same as the truffles; season this salad with salt, oil, vinegar and mustard. Drain off this seasoning one hour later and thicken it with jellied mayonnaise (No. 613). With this preparation fill the hollow parts of the artichoke bottoms, arranging each one in a pyramid; smooth the surface and cover lightly with jellied mayonnaise, decorate with fanciful cuts of gherkins and replace on the ice for ten minutes before serving.