Card Gratin

is once again topical and is sure to interest many readers. It is about cardoons, a delicious bitter vegetable that is in season from November to January. Unfortunately, it is much less known in our country than in the French-speaking part of Switzerland or in northern Italy.

> Here in Geneva, the cardons are prepared for the Christmas feast

> and are offered before the holidays in all the vegetable stores and on the

> market. On the package is written the recipe for each,

Cut the cardons into pieces of about 8 centimeters and put them in 2 liters of cold water. To keep them nice and white, add 2 tablespoons of flour, previously mixed with 1 cup of cold water until smooth. Add salt and 1 deciliter of milk. After cooking for 30 to 40 minutes, drain the cardoons, place them in an ovenproof dish, sprinkle with grated Parmesan cheese, add cream and cover with butter flakes. Then gratinate them for 10 to 20 minutes in a hot oven (220 degrees).

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