Cardoons à la Mornay
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cardoons
- sauce Mornay
- grated Parmesan
Instructions
- Drain the cooked cardoons and dress them in a pyramid in superposed rows, as for Cardons au Parmesan.
- Moisten each row with a few spoonfuls of sauce Mornay in place of the sauce Demi-glace and sprinkle with grated Parmesan.
- Cover the whole with the same sauce, sprinkle with Parmesan, glaze briskly and serve immediately.