Artichoke Bottoms with Cream Bechamel, Baked

Drain some cooked artichoke bottoms (Fig. 546-548) on a cloth, selecting those of equal size; fill the hollow in the center with a layer of delicate chicken godiveau (No. 82); cover this with cream bechamel sauce (No. 411) and besprinkle the surface with grated parmesan, pouring some butter over. Range them at once in a sautoir, having its bottom covered with a little good gravy (No. 404); baste over with more melted butter and bake in a moderate oven for twenty minutes; they should be of a nice color. Dress in a circle on a dish and pour some cream bechamel in the center.