Chef Christophe Grosjean of Restaurant l'Aubergine in Carmel
Recipe for Monterey Abalone - Artichoke Barigoule
Illustrated Recipe Page 14.
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When done, place on a plate, add the Barigoule mix, sauteed tomato slices,
dress with the stock and top with shaved fresh truffle if you wish and if available.
Decorate with your choice of green sprigs of herbs or parsley.
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