Cardoon Heart with Fines Herbes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cardoon heart
- light blond meat glaze
- butter
- fines herbes
Instructions
- Trim the cooked cardoon heart all round to give it a cylindrical form.
- Cut it across into rounds a centimetre thick.
- Butter a light blond meat glaze and add chopped fines herbes to it.
- Roll the rounds in it.