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Cardoons for Garnish

Select white and sound cardoons, cut them into lengths of three inches each, remove all the prickly part from the sides, plunge them into a basin of water and blanch for twenty minutes. Take them out, rub off the skin, put them on a wire sieve over a mixture made with flour, clarified broth-fat and stock; then add one onion, two cloves, one faggot, a little pepper and salt to suit taste and a few slices of lemon minus the pips. Place the pan on the side of the fire and simmer gently until done. Remove, drain, and they are then ready for use.