3972 Fonds d’Artichauts aux Pointes d’Asperges

Name: Fonds d’Artichauts aux Pointes d’Asperges
Cuisine: France
Ingredients: glaze; butter; artichoke bottoms; asparagus tips

Artichoke Bottoms with Asparagus Tips

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the artichoke bottoms in the usual manner and cook them in butter. Fill them pyramid fashion with creamed asparagus tips, arrange on a buttered tray, coat with Sauce Mornay