241 | Garnishing Gourmet.
—Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped; add half a glassful of Madeira wine, and let cook five minutes; pour in half a pint of Madeira sauce (No. 185), cook again for five minutes, and serve.