Crosnes à la Crème (Chinese Artichokes with Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- crosnes
- butter
- cream
- light fresh cream
Instructions
- Blanch the crosnes and stew them in butter three-quarters of the way.
- Moisten them with boiling cream and finish cooking them by reducing the cream.
- Add a little light fresh cream at the last moment and dish in a timbale.