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Artichoke Bottoms à la Morny
Fonds d’Artichauts à la Morny
Preparation info
- Difficulty
Medium
Appears in
Published 1888
Method
Take the tinned artichoke bottoms, allowing one to each person, make them hot (by standing the tin in the bain marie), then strain and dish up on round croûtons straight down the dish on which they are to be served, and pour the sauce over the
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