Artichoke Bottoms a la Florence

Prepare and cook some artichoke bottoms the same as for la Villars (No. 2682); fill the hollow in the center with minced truffles and mushrooms fried in butter, this to be drained off and the preparation mingled with well-reduced allemande sauce (No. 407); let get cold after they are filled dome form, and smooth neatly with a knife; then lay them on a buttered sheet, bestrew with breadcrumbs and grated parmesan, pour butter over and color in a hot oven. Dress them in a circle, filling the center with blanched artichoke bottoms, cut in six parts, pared and cooked in butter; pour over a buttered supreme sauce (No. 547) and send to the table.