4000 Cardons à la Moelle

Name: Cardons à la Moelle
Cuisine: France
Ingredients: cardoons; sauce moelle; cooked cardoons; bone marrow

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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