Artichoke Bottoms a la Soubise

Prepare a soubise puree (No. 723). Select some equal-sized cooked artichoke bottoms, drain and wipe them on a cloth; cover the hollow side with a part of the soubise puree (No. 723) and let it get cold, then over this lay a thin layer of delicate raw chicken quenelle forcemeat (No. 89); besprinkle with bread-crumbs, and brush over with butter. Range these artichoke bottoms in a sautoir with some good gravy (No. 404), and heat them well while browning slightly.