Timbale d’Artichauts et de Champignons

• The blended artichoke and mushroom purées
• 4 eggs, separated, plus 1 extra egg white

Line the bottom of the mold with waxed paper if it is to be unmolded, and butter the entire mold well. Blend the egg yolks with the warm vegetable purées (if you have done them in advance, warm them over gentle heat before adding the yolks); correct the seasoning. Beat the egg whites with a pinch of salt (and a pinch of cream of tartar if you are not beating in a copper bowl), then delicately f