A type of sweet, usually soft but crystallised on the outside, often flavoured with mint. May also refer to a chocolate cake that is intentionally undercooked, leaving it gooey and oozing in the centre.
Brown veal stock. This is made by chopping the bones and roasting them in the oven. The bones, cooking juices and browned vegetables are then simmered in water for about 8 hours, skimmed repeatedly and then strained. This provides a rich, well-flavoured stock.
Artichoke base. These are prepared by breaking off the stem of the artichoke by bending it until it comes off the base. Cut the base flat and then remove the leaves. Trim the outside of the heart and then remove the choke, being certain to remove all last traces. Rub the heart with lemon to prevent it from discolouring. These are sometimes referred to as artichoke hearts, that are from young artichokes in which the bracts have not yet formed the choke and are included with the base.
Blanched artichoke bottoms, stewed in butter and garnished with chestnut purée flavoured with soubise purée (puréed onions), sprinkled with Parmesan cheese and butter and browned under the grill.
There are different ways of preparing this dish. 1) blanched artichoke bottoms stewed in olive oil and white wine, garnished with tomato fondue, sprinkled with breadcrumbs and browned under the grill or, alternatively, 2) the same with the addition of anchovy fillets served in the stock with chopped tarragon.
