Artichoke Bottoms a la Villars

Procure twelve raw artichoke bottoms; when turned (Figs. 547-548) and pared blanch them in salted water and cook in white stock (No.182), with aromatics and a little white wine, keeping them slightly firm; drain on a cloth and then cut out the bottom with a two and a quarter inch diameter tin cutter. Lay them in a sautoir, moisten with a little chicken bouillon (No. 188) and a small piece of butter. Reduce the liquid entirely. Mince some white onions, blanch them for a few minutes, fry them lightly in butter and moisten with broth (No. 194a) and cream, half of each, adding the same quantity of minced fresh mushrooms; reduce and leave to cool. Drain the artichoke bottoms, cover the hollow side with the preparation, and this with a layer of raw cream forcemeat (No. 75); strew over bread-crumbs and grated cheese, and lay them in a sautoir with a little stock (No. 194a); color in a moderate oven, and dress on a well-buttered reduced cream veloute sauce (No. 415).