Croûte with Artichoke Bottoms
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- artichoke bottoms
- a blanc
- butter
- cream
- salt
- pepper
- a touch of nutmeg
Instructions
- Slice the artichoke bottoms raw and cook them half through in a blanc.
- Drain them, season them with salt, pepper and a touch of nutmeg, and finish cooking them by stewing them with cream in a well-buttered sautoir.
- After cooking, reduce the cream and mount it with butter.
- Dress as indicated for the Croûte aux Champignons.