Chapter XVIII · Vegetables and Farinaceous Products · No. 2035

2035—Fonds d’Artichauts aux Pointes d’Asperges

Prepare the artichoke-bottoms as above; stew them in butter, and garnish them with asparagus-heads, cohered with cream, and heaped in pyramid-form.

Lay them on a buttered dish; coat with Mornay sauce, and set to glaze quickly.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2035, p. 626. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →