903 | Artichokes à la Florentine.
—Fill six parboiled fresh or conserved artichoke-bottoms with a preparation made of fresh sliced mushrooms, if at hand, a small, cooked cauliflower, weighing half a pound when pared, and stewed in half a pint of béchamel (No. 154), with two tablespoonfuls of grated cheese, seasoned with half a pinch of pepper, and the third of a pinch of nutmeg. Sprinkle with fresh bread-crumbs, and pour over them a little clarified butter; brown in the oven for ten minutes; place the artichokes in a hot dish, pour a gill of hot Madeira sauce (No. 185) over them, and serve.