Moelle de végétaux divers (The Tender Cores of Various Vegetables)

Ingredients

• the marrow
• the stumps of chicory and of escarole
• the elements of the Artichauts à la Grecque (for the à la Grecque treatment)

Instructions

1. Take the marrow, or tender part, from the stalk of large artichokes, from the stalks and stumps of cabbages, cauliflowers, romaine lettuces and the like.
2. Rid it of the woody parts that envelop it.
3. Use it as the base of delicate salads for Hors-d'œuvre, or treat it according to the formula of the Artichauts à la Grecque.
4. Stumps of chicory and of escarole, well cleaned, may likewise be prepared à la Grecque.