2057—Cardons à la Moelle

Dish the cardoons in a pyramid on a round dish; cover them with a marrow sauce (No. 45, Marrow Sauce), and surround them with very small puff-paste patties garnished with poached marrow dice. Or dish the cardoons in a timbale, and set thereon the heart cut into roundels and arranged in a crown, with a slice of poached marrow on each roundel of heart.

Cover the whole with marrow sauce.