Artichokes-Whole-a la Rachel

These proportions are for six artichokes: Pare them by removing the hardest leaves next to the stalk, suppress the green bottom part and cut off the tip of each leaf straight; empty the inside by removing all the choke (Fig. 543), wash and drain well. Cut a medium-sized onion and one shallot into small squares, fry in butter and add one pound of fresh mushrooms chopped very finely; place the saucepan on the fire and keep stirring with a spoon until the mushrooms have their moisture reduced, then add some chopped parsley and fresh bread-crumbs; season with salt, pepper and nutmeg and pour in a little bechamel (No. 409). Fill the artichokes bomb-shaped with this and lay on top one fine turned or channeled mushroom (No. 118); cover with bards of fat pork, tie with two turns of string and braise in a low saucepan lined with pieces of fat pork, moistening with white wine mirepoix stock (No. 419); drain this off when done, skim the fat and reduce to a quarter-glaze. Dress the artichokes and pour a little of the stock over. Serve separately a veloute sauce (No. 415) reduced with mushroom essence (No. 392), the rest of the stock and a little well-buttered tomato puree (No. 730); serve.