4002 Cardons au Parmesan

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.