Arrange the cooked cardoons in the form of a pyramid on a round dish. Coat with Sauce Moelle and surround with very small Bouchées filled with poached diced bone marrow.
Alternatively, arrange the cardoons in a deep dish with the heart cut in slices in a circle on top, and a poached slice of bone marrow on each slice of the heart.
Cover completely with Sauce Moelle.
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