Chapter XVIII · Vegetables and Farinaceous Products · No. 2053
2053—Cardons au Parmesan
After having well drained the sections, build them into a pyramid in successive layers. Sprinkle each row with a few drops of good half-glaze sauce, and with grated Parmesan. Cover the whole with the same sauce; sprinkle with grated Parmesan, and set to glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2053, p. 630. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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