milanese@style.ca

The entry in Auguste Escoffier Ma Cuisine for Florence fennel suggests that it be cooked in salt water and prepared like cardoons and celery. At the cardoon entry under "Cardons à la milanaise" one finds a reference to asparagus so prepared. And there one discovers that such a dish consists in sprinkle grated Parmesan cheese over the cooked vegetable and liberally drizzling brown butter and setting it to brown under the grill. The celery entries give one the idea of a purée...