Wash and peel enough artichokes to make a pint when cut in slices. Put
them in a saucepan with a tablespoonful of butter, let them simmer in
this for a few minutes without taking color, then cover with water and
boil until tender. Rub through a sieve, put back on the stove with a
quart of milk, and a tablespoonful of butter rubbed into a
tablespoonful--slightly heaping--of flour, season to taste with salt and
pepper, let it come to a boil. Remove from the fire and add two egg
yolks, beaten with half a cup of cream, stir rapidly, and serve at once.