4003 Coeur de Cardon aux Fines Herbes

Name: Coeur de Cardon aux Fines Herbes
Cuisine: France
Ingredients: butter; pale; meat glaze

Preparation info

Appears in

Published 1903

Method

Trim the cooked heart of the cardoon to the shape of a cylinder and cut it into round slices 1 cm (⅖ in) thick. Roll them in very pale