Artichoke Bottoms a la Mornay

Wipe dry ten to twelve cooked artichoke bottoms, all of the same size; fill the hollow side with a foies-gras baking forcemeat (No. 81), mixed with a few spoonfuls of chopped cooked truffles; smooth the top of the preparation and cover with a layer of well-reduced Mornay sauce (No. 504); bestrew the sauce with parmesan cheese, and brown for two minutes under a salamander (Fig. 123).