Fonds d'artichauts à la Mornay.—Take some freshly
cooked (or heated canned) artichoke bottoms, allowing
one for each person, and set each on a crisply fried
and well-drained round crouton, pour the Mornay
sauce over them, with the melted cheese over, brown
it lightly with the salamander, and serve very hot
dusted with minced parsley and coralline pepper.
The sauce is really in two parts; the sauce, made by
stirring half a pint of rich velouté over the fire with 2oz.
grated Parmesan cheese, and a good dust of coralline
pepper, till it boils, then tammy or sieve and use.
The cheese mixture: For this slice thinly 2oz. of
Gruyère, and stir these over the fire with two table-
spoonfuls of thick cream and a dust of coralline pepper,
and use as soon as the cheese is completely melted. A
simpler form of this sauce is made by using 2oz.
of Parmesan and the same of Gruyère to the full half
pint of velouté, stirring in at the last half a gill of
cream and a dust of coralline pepper. This need not
necessarily be browned.