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Artichoke Bottoms with Asparagus Heads à l’Estragon
Fonds d’Artichauts aux Pointes d’Asperges à l’Estragon
Preparation info
- Difficulty
Easy
Appears in
Published 1888
Method
Take some tinned artichoke bottoms and warm them in their liquor by putting the tin containing them into boiling water; when hot remove them from the tin, drain them, and fill up the centre of each with asparagus
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