Chapter XVIII · Vegetables and Farinaceous Products · No. 2058
2058—Cœur de Cardon aux Fines Herbes
Having cooked the heart of the cardoon, trim it all round so as to give it the cylindrical shape, and cut it laterally into roundels one-third inch thick.
Roll these roundels in some pale, thin, buttered meat glaze, combined with chopped herbs. Prepared in this way, the heart of a cardoon constitutes an excellent garnish for Tournedos and sautéd chickens.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2058, p. 631. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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