Cardoons with Parmesan
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cardoons
- fine sauce Demi-glace
- grated Parmesan
Instructions
- Drain the cooked cardoon pieces well.
- Dress them in a pyramid, in superposed rows.
- Moisten each row with a few spoonfuls of fine sauce Demi-glace and sprinkle with grated Parmesan.
- Cover the whole with the same sauce, sprinkle with Parmesan and glaze briskly.