No. 1075 Artichauts au Velouté.
Prepare the artichokes as above, and blanch them, put an ounce of butter in a sauté-pan, lay in the artichokes, which cover with a good white sauce (No. 7); place a lid upon the sauté-pan, and put them in a moderate oven till done, then take out the artichokes, which dress in turban as above; put a little milk in the sauté-pan, reduce the sauce till rather thickish, add a little sugar, and finish with a liaison of two yolks of eggs mixed with a gill of cream, pass through a tammie and sauce over.