Chapter XVIII · Vegetables and Farinaceous Products · No. 2052
Built upon: No. 167Special Court-bouillon, or Blanc
2052—Cardoons (Cardons)
Treatment and Cooking Process.—After having suppressed the green outside leaf-stalks, detach the white ones all round, and cut these into three-inch lengths. Peel these lengths, rub them with lemon, that they may not blacken, and throw them, one by one, into fresh acidulated water.
Prepare the heart of the cardoon in the same way, after having withdrawn the fibrous parts, and cook the whole in a Blanc (No. 167, Special Court-bouillon, or Blanc), with one lb. of chopped veal fat, sprinkled over its surface, that the cardoon may be kept from blackening by exposure to the air.
Cook gently for about one and one-half hours.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2052, p. 630. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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