ARTICHOKES (JAPANESE) À LA MORNAY
One pound of artichokes, ³⁄₄ pint white sauce, 1 tablespoonful cream, 1 oz. grated Gruyère, 1 oz. grated Parmesan cheese, ¹⁄₂ lb. short paste, vegetable stock.
Method.—Parboil the little artichokes, remove the skins and finish cooking them in vegetable stock. Line a buttered pastry ring with the paste (about a quarter of an inch thick) and fill it with some uncooked rice, or split peas, wrapped in greased paper and bake in a quick oven until it is very lightly coloured. Then take it out and remove the filling and turn the case carefully from the ring on to a baking sheet; fill it with the artichokes (taking care they are thoroughly drained), pour the sauce over them and put the case back into a fairly quick oven until the surface of the sauce is lightly browned. The sauce should be quite thick and after taking it from the stove, stir in the tablespoonful of cream and the grated cheese and use as directed.