4002 Cardons au Parmesan

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Drain the cooked pieces of cardoon and arrange them in layers in the form of a pyramid, sprinkling each layer with a few tablespoons of very good Sauce Demi-glace and some grated Parmesan cheese.

Cover with more of the same sauce, sprinkle with Parmesan and glaze quickly.