Artichoke Bottoms a la Jussienne

Turn some artichoke bottoms the same as mushrooms (No. 118), rub them over with lemon and cook in a seasoned white stock (No. 182), to which add pieces of marrow; drain when well done. Mince a few mushrooms, cut them into strips and fry them in butter; drain off the latter and replace it by thick bechamel sauce (No. 409); cover the artichoke bottoms with this, mask over with allemande sauce (No. 407), reduced with a little jelly (No. 103), into which mix more mushrooms and chopped truffles; allow to cool; roll them in white bread-crumbs, dip in beaten eggs, again in bread-crumbs and fry to a fine golden color; drain, wipe and arrange them on a dish in a circle, having the center filled with sliced cooked sweet potatoes, cut three-eighths of an inch thick and one and a quarter inches in diameter. Serve separately a Colbert sauce (No. 451).