Chapter XVIII · Vegetables and Farinaceous Products · No. 2035
2035—Fonds d’Artichauts aux Pointes d’Asperges
Prepare the artichoke-bottoms as above; stew them in butter, and garnish them with asparagus-heads, cohered with cream, and heaped in pyramid-form.
Lay them on a buttered dish; coat with Mornay sauce, and set to glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2035, p. 626. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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