Cardons a la Moelle
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a slice of poached marrow
- Cut
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 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 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board