Cardoons with Marrow
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cardoons
- sauce Moelle
- marrow
- very small puff-pastry bouchées
Instructions
- Dress the cooked cardoons in a pyramid on a round dish.
- Cover them with sauce Moelle.
- Cut marrow into dice, poach it, garnish very small puff-pastry bouchées with it and set these round the dish.
- Or else, dress the cardoons in a timbale, divide the heart into rounds and dress them on top in a crown with a slice of poached marrow on each round, then cover the whole with the sauce Moelle.