Fonds D’artichauts aux Pointes D’asperges
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Prepare the artichoke-bottoms as above;
- stew them in butter, and garnish them with asparagus-heads, cohered with cream, and heaped in pyramid-form.
- Lay them on a buttered dish;
- coat with Mornay sauce, and set to glaze quickly.