Cook au blanc the bottoms of some globe artichokes, all leaves removed. Cook these with the lid on till tender, about a quarter of an hour (this depends very much on the ripeness of the artichoke). Meanwhile prepare a white roux, and when ready add little by little some veal stock; bring to the boil and let it simmer ten minutes; skim if necessary. Pass this sauce through muslin or a fine sieve over the artichokes in a metal or fireproof serving dish. See that it is well seasoned and hot, and add at the last minute a liaison of cream and yolk of egg; two or three small pieces of fresh butter to finish, shaking the dish well not too near the fire.
Many vegetables are very good done in this way—carrots, salsify, Jerusalem artichokes, celeriac, even potatoes. In the case of carrots or potatoes, the boiling au blanc is not necessary.