Cardoons can be served with any of the following sauces: Demi-glace, Crème, Hollandaise, Mousseline, Italienne, Bordelaise etc.
The sauce can either be poured over the cardoons or served separately. If they are sauced over they should be served in a deep dish; if the sauce is to be served separately the cardoons should be served on a special silver grill in the same way as asparagus.
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