Treatment and Cooking Process.—After having suppressed the green outside leaf-stalks, detach the white ones all round, and cut these into three-inch lengths. Peel these lengths, rub them with lemon, that they may not blacken, and throw them, one by one, into fresh acidulated water.
Prepare the heart of the cardoon in the same way, after having withdrawn the fibrous parts, and cook the whole in a Blanc (No. [167]), with one lb. of chopped veal fat, sprinkled over its surface, that the cardoon may be kept from blackening by exposure to the air.
Cook gently for about one and one-half hours.
[2053—CARDONS AU PARMESAN]
After having well drained the sections, build them into a pyramid in successive layers. Sprinkle each row with a few drops of good half-glaze sauce, and with grated Parmesan. Cover the whole with the same sauce; sprinkle with grated Parmesan, and set to glaze quickly.
[2054—CARDONS A LA MORNAY]
Proceed exactly as above, but replace half-glaze sauce by Mornay sauce. Glaze quickly, and serve immediately.
[2055—CARDONS A LA MILANAISE]
Proceed as for “Asperges à la Milanaise” (No. [2041]).