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.
[2057—CARDONS A LA MOELLE[!-- TN: original reads "MOËLLE" --]
Dish the cardoons in a pyramid on a round dish; cover them with a marrow sauce (No. [45]), 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 [631] ]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.
[2058—CŒUR DE CARDON AUX FINES HERBES]
Having cooked the heart of the cardoon, trim it all round so as to give it the cylindrical shape, and cut it laterally into roundels one-third inch thick.
Roll these roundels in some pale, thin, buttered meat glaze, combined with chopped herbs. Prepared in this way, the heart of a cardoon constitutes an excellent garnish for Tournedos and [sautéd] chickens.