Chef Christophe Grosjean of Restaurant l'Aubergine in Carmel
Recipe for Monterey Abalone - Artichoke Barigoule
Illustrated Recipe Page 7.
<< previous page
next page >>
Cook the barigoule for a further ten minutes covered with parchment paper shaped
to fit the pot with a hole cut in the center to allow steam to escape.
Then set aside keeping warm.
Close this window