Chapter XVIII · Vegetables and Farinaceous Products · No. 2056
2056—Cardons with Various Sauces
They may be served either with gravy, or Half-glaze, Cream, Hollandaise, Mousseline, Italienne, or Bordelaise sauces.
The sauce is either poured over them or served separately.
If the sauce be poured over the cardoons, they are dished in a timbale; if the sauce be sent separately, they may be served on a silver drainer, like asparagus.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2056, p. 630. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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