Cookery for every household

To Serve the Artichokes. — When the artichokes are sufficiently cooked, drain them and put them in a well-heated vegetable dish. Make the sauce ready and very hot (Recipe 700) and pour it over them. Or, the artichokes may be allowed to cook for a few minutes in the sauce. They must be served as soon as possible, as they soon discolour. Other sauces, such as bechamel, Dutch, cream, &c., may be used in the same way, and the dish will take its name accordingly. Time to cook, 30 to 40 minutes. Sufficient for 4 or 5 persons. 397. Jerusalem Artichokes, To Fry (Topinambours Frits) 1 lb. artichokes. | Flour. Seasoning. | Egg and bread-crumbs. Prepare and cook the artichokes as in last recipe, but drain them before they are quite ready. Allow them to lie for a little while in the folds of a cloth, and season them with pepper, salt, and a little lemon juice. Then coat the artichokes lightly with flour and egg and bread-crumb them. Put them in a frying basket and fry in boiling fat until a golden brown colour. Drain on kitchen paper to absorb all the grease and serve them piled up on a hot dish with a dish paper under them. Garnish with parsley. Any suitable sauce may be served separately. Sufficient for 3 or 4 persons. 398. Artichoke Chips Choose large artichokes for making chips, and wash and prepare them as directed in Recipe 396. Cut them in thin slices or shreds and let them lie for a short time in cold water to which a few drops of vinegar or lemon juice have been added. Then drain the chips and dry them thoroughly in the folds of a towel before cooking. When required, place a few at a time in a frying basket and fry in boiling fat (see French Frying, p. 248) until brown and crisp. Drain on kitchen paper and sprinkle lightly with salt. 399. Jerusalem Artichokes, Sautéd (Topinambours Sautés) 1 lb. artichokes. I Pepper, salt. 2 oz. butter. I 1 tea-sp. chopped parsley. Prepare the artichokes as in Recipe 396, but do not cook them. Cut them in very thin slices, drain them and let them lie between the folds of a towel for a short time. Melt the butter in a saute or frying pan, put in the artichokes and keep tossing them over and over until they are nicely browned on both sides. Season with pepper and salt, and sprinkle the parsley over just before serving. Time to cook, 10 to 12 minutes. Sufficient for 3 or 4 persons. 400. Artichoke Cream (Crème de Topinambours) 1£ lb. Jerusalem arti- I 1 gill double cream. chokes. Seasoning. | 2 eggs. Tomato sauce. Prepare and cook the artichokes as in Recipe 396, drain them very dry and rub them through a hair sieve. Beat the eggs thoroughly, and whip the cream until thick, add them to the artichoke puree, mix very lightly and season to taste. Pour the mixture into a well-greased mould, cover with greased paper and steam slowly until firm to the touch. When ready, turn out carefully and serve with tomato sauce poured round. Notes. — If preferred the mixture may be steamed in several small moulds. This cream may also be served cold or iced and garnished with cucumber, or tomato and lettuce. Time to steam, J to § hour. Sufficient for 5 or 6 persons. 401. Artichoke Soufflé (Soufflé de Topinambours) 1 gill artichoke puree. I Grated lemon rind. 1 gill milk. 2 eggs. | Pepper. Salt.