Have ready two dozen artichokes peeled and washed, scoop them with a
cutter, the size of a marble, pass them with butter and sugar over a
moderate fire until they are quite dry, put them into four quarts of
clarified consommé (No. 134), and let them simmer until tender, skim it
well, season with a little salt and sugar if required; a little brown
gravy (No. 135), may be added.