This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Imported vegetable; uncommon; Spanish thistle heads. The stalks of the inner leaves are the parts eaten.
Freed from the soft stalks, and prickly edges rubbed off with a towel; cut in 4-inch lengths, parboiled, peeled, boiled in white broth with lemon juice and aromatics, served with espagnole and butter.
Served with pieces of marrow toast.
Covered with bread crumbs, moistened with butter and browned in the oven.
Cardoons stewed in stock, passed through a seive; the pulp mixed with cream, served on fried rounds of bread.