Artichoke Bottoms Stuffed-Lean

Pare eight or ten raw artichoke bottoms, blanch them in salted water and cook them in a white stock (No. 182) with aromatic herbs and a little white wine, keeping them rather hard, then drain them on a cloth. Prepare a duxelle (No. 385) composed of chopped onions, shallots, truffles and mushrooms, mingled first with a little smooth cream frangipane panada (No. 120), then with a little sauce; season the preparation and finish it with some raw egg-yolks, chopped parsley and a few spoonfuls of salted anchovy fillets cut in small dice. With this forcemeat cover the artichoke bottoms, smooth and bestrew with bread-crumbs; range them in a small deep baking dish, capable of being placed in the oven, and besprinkle lightly with oil; finish cooking in a slack oven, basting over frequently.