Artichoke Bottoms with Baked Cauliflower

Have some artichoke bottoms cooked and prepared as for la Villars (No. 2682); drain and fill the hollow centers with flowerets of cauliflower; cover with bechamel sauce (No. 409), bestrew the top with bread-crumbs and grated parmesan, baste over with butter, and range them at once on a buttered baking sheet; bake in a moderate oven and dress in a circle on a dish; pour bechamel cream sauce (No. 411) in the center, or else a brown half-glaze sauce (No. 413).