"Artichoke bottoms in the style of the orient." Small artichoke bottoms, hollowed out and stuffed with a mixture of breadcrumbs, mint, garlic and seasoning, stewed in oil and lemon juice. Cooled before serving.
Artichoke bottoms sautéed in butter with grated Parmesan cheese and served with hard boiled eggs flavoured with anchovy essence.
Artichoke bottoms with carrots, peas and herbs en cocotte with a sauce of the cooking liquor thickened with beurre manié
"Artichoke bottoms in the style of the Grand Duke." Large artichoke bottoms arranged in a circle and napped with a cream sauce, Parmesan cheese, butter and truffles. Asparagus tips are placed in the middle of the circle.
"Artichokes in the style of Stanley." Artichoke bottoms stewed with ham, onions, white wine and a light béchamel sauce garnished with chopped boiled ham and finished with cream.
Fondue. A pot often containing melted cheese, but also of hot stock with meats, kept hot at the table. Into this pot diners dip pieces of bread or vegetable or meat impaled on special fondue forks.
Fondue. A pot often containing melted cheese, but also of hot stock with meats, kept hot at the table. Into this pot diners dip pieces of bread or vegetable or meat impaled on special fondue forks.
Strips of beef fillet are cooked in a fondue dish in the centre of the table in which olive oil is heated. The strips of beef are then dipped in the sauce of your choice, which might be tartare sauce, curried sauce or tomato sauce.
