Artichoke Bottoms with Asparagus Tips
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- artichoke bottoms
- butter
- asparagus tips
- cream
- sauce Mornay
Instructions
- Prepare the artichoke bottoms as for Fonds d'Artichauts farcis and stew them in butter.
- Bind asparagus tips with cream and dress them in a pyramid on the bottoms.
- Arrange them on a buttered dish and coat with sauce Mornay.
- Glaze briskly.