Aspic-Glazed Artichoke Bottoms with Salmon Mousse

Preparation

1. Blot the artichoke bottoms dry with paper towels and place them on a rack set over a clean, grease-free sheet tray.
2. Melt and cool a small amount of the aspic as directed in the Procedure for Coating and Decorating Foods with Aspic and Chaud-Froid.
3. Brush the inside of the artichoke b