Chapter XVIII · Vegetables and Farinaceous Products · No. 2054

2054—Cardons à la Mornay

Proceed exactly as above, but replace half-glaze sauce by Mornay sauce. Glaze quickly, and serve immediately.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2054, p. 630. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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