Chapter XVIII · Vegetables and Farinaceous Products · No. 2054
2054—Cardons à la Mornay
Proceed exactly as above, but replace half-glaze sauce by Mornay sauce. Glaze quickly, and serve immediately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2054, p. 630. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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