Chapter XVIII · Vegetables and Farinaceous Products · No. 2057
Built upon: No. 45Marrow Sauce
2057—Cardons à la Moelle
Dish the cardoons in a pyramid on a round dish; cover them with a marrow sauce (No. 45, Marrow Sauce), and surround them with very small puff-paste patties garnished with poached marrow dice. Or dish the cardoons in a timbale, and set thereon the heart cut into roundels and arranged in a crown, with a slice of poached marrow on each roundel of heart.
Cover the whole with marrow sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2057, 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 →