Artichoke Bottoms Cussy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 12 small artichoke bottoms
- foie gras
- truffles
- sauce Villeroy
- egg and breadcrumbs
- frying fat
- fried parsley
- well-seasoned sauce Madère
Instructions
- Cook 12 small turned artichoke bottoms according to the rule and drain them.
- Stuff them in a dome with a thick purée of half foie gras and half truffles.
- Dip them in a sauce Villeroy and let them cool.
- Trim off the excess sauce, then crumb the bottoms à l'anglaise.
- Fry them and dress them on a napkin with fried parsley.
- Serve a well-seasoned sauce Madère separately.