Dice vegetables uniformly. Use carrots, green beans, peas and turnips. Cook together in water seasoned with a chunk of butter, salt, and 1teaspoon sugar. When done, drain, sauté in butter, and keep warm. These will be spooned into cassolette cups or spooned onto the platter. If you have a cassolette iron, make the cups now.
Veal tournedos may be bought at fancy food shops, or ordered from fancy packers. However, if you can’t get them, buy 6 (¾-inch-thick) cutlets, and de-bone them. Sauté these medallions in oil and a chunk of butter. Lightly brown, then cook about 10 minutes on each side. Serve these medium-well done, or pinkish. Put on hot platter when done.
Add stock and Madeira to skillet. Boil 5 minutes, then thicken with beurre manié. Slide toast rounds under each veal medallion.
Top each with an artichoke bottom. Fill with potatoes and spoon sauce over potatoes.
Put vegetables into cassolette cups and set on platter, or spoon them around the veal.