Artichoke Bottoms with Marrow

In case there be no fresh artichokes canned ones can be procured at any time of the year. Drain and range the cooked bottoms in a flat saucepan; moisten with a little good unskimmed stock (No. 194a) with white wine; heat them simply over a slow fire, but if too hard boil them until perfectly done. Soak two or three pieces of raw beef marrow, without the bone; wrap them up in fine pieces of muslin and poach for a quarter of an hour in stock (No. 194a). Just when prepared to serve drain the artichoke bottoms carefully, wipe them on a towel, and drain the pieces of marrow as well; unwrap these and let get partly cold; then cut them across in thick slices and glaze them with a brush; keep them for a few moments at the oven door, then set one slice in the hollow of each artichoke bottom; dress these on a dish, cover with a little brown sauce (No. 414) reduced with Madeira wine, not having it too consistent. For garnishing artichoke bottoms, a macedoine of vegetables (No. 680) may be substituted for the marrow, or else green peas, Parisian style (No. 2745), with which mix a quarter as much cooked chicken, using only the white part cut in three-sixteenths of an inch squares.