Secure even-sized artichokes; peel them evenly around, put them
in three cups of water with the juice of a lemon, a tablespoon of
sugar, and let them cook until tender, then leave in the water un¬
til cold; scoop them out, leaving room for the filling and fill with
heavy mayonnaise dressing. Put the mayonnaise dressing in a
paper bag that holds a leaf tube and make on top of each a rose
with a round piece of truffle for the center✪ Jerusalem Artichoke Salad with Mayonnaise Dressing a la Oden. Place them on slices
of tomatoes on top of crisp lettuce that has been formed in a ring
on a platter and in the center of the platter put the heart of the
lettuce. Just before serving sprinkle it with some French dressing
and decorate it with little strips of Spanish pepper all around on
the lettuce. This salad must be served very cold.
Jerusalem Artichoke Salad with Beets a la Claudia
Salade de Topinambours aux Betteraves a la Claudia
Allow one Jerusalem artichoke for each portion. Secure medium,
even-sized ones, peel them and trim them in a round shape the size
of a small tomato; put them in three cups of water, juice of one
lemon, a teaspoon of salt and one tablespoon of sugar and let
them cook until tender, then leave in the water until cold. With
a potato scooper scoop them out, leaving room for the filling and fill
with mayonnaise. Arrange lettuce in the form of a ring on a
platter and place on the lettuce slices of pickled beets and on top of
the beets put the artichokes with the filled side down; cut a piece
from the top, narrow at each end and wider at the center, and put a
piece of pickled beet in place of it. Stir two tablespoons of butter✪ Jerusalem Artichoke Salad with Beets a la Claudia
to a cream and decorate with it in the form of checkers on the top
of the beet and all around the checkers put a narrow strip of the
butter colored lightly green and drip a little aspic on top of the
48 MRS. ERICSSON HAMMOND’S COOK BOOK
decoration in center of platter with mayonnaise sprinkled with
truffles.
Jerusalem Artichoke Salad a la Brissena
Salade de Topinambours a la Brissena
For Six Persons
One half quart of string beans, three tomatoes, seven artichoke
bottoms, one cup of French dressing, one head of lettuce✪ Jerusalem Artichoke Salad a la Brissena.
How to Make It. Trim the beans all around and cut them
across in thin slices and cook them well, and very green, time
about fifteen minutes. Put the artichoke bottoms in a saucepan
with a cup of water, juice of a half lemon, a pinch of salt and
pepper. Let cook and leave in the juice until cold. Slice the
tomatoes (seven slices). The rest of the tomato cut in Julienne
style. Dress the platter with the best part of the lettuce that has
been washed and left in ice-water until crisp. Put a slice of tomato
on each lettuce leaf, in form of a ring on the platter. Put on
top of the slices of the tomato one of the artichoke bottoms, leaving
the hollow part up. Fill the artichokes with the string beans that
have been drenched in the French dressing, and on top of each
decorate with a cross of Spanish pepper. Fill the center of the
ring with the rest of the lettuce that is cut in fine strips, mix
with the tomatoes. Dress in pyramid style. Pour over the rest
of the dressing, and then put the heart of the lettuce in the center.
This salad can be served with any kind of meat, birds, or cheese,
cold or hot.
Jerusalem Artichoke Salad a la Auroria
Salade de Topinambours a l’Aurore ✪ Jerusalem Artichoke Salad a la Auroria
Page 36 · 5 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Secure even-sized artichokes; peel them evenly around, put them in three cups of water with the juice of a lemon, a tablespoon of sugar, and let them cook until tender, then leave in the water until cold; scoop them out, leaving room for the filling and fill with heavy mayonnaise dressing. Put the mayonnaise dressing in a paper bag that holds a leaf tube and make on top of each a rose with a round piece of truffle for the center. Place them on slices of tomatoes on top of crisp lettuce that has been formed in a ring on a platter and in the center of the platter put the heart of the lettuce. Just before serving sprinkle it with some French dressing and decorate it with little strips of Spanish pepper all around on the lettuce. This salad must be served very cold.
Jerusalem Artichoke Salad with Beets a la Claudia
Salade de Topinambours aux Betteraves a la Claudia
Allow one Jerusalem artichoke for each portion. Secure medium, even-sized ones, peel them and trim them in a round shape the size of a small tomato; put them in three cups of water, juice of one lemon, a teaspoon of salt and one tablespoon of sugar and let them cook until tender, then leave in the water until cold. With a potato scooper scoop them out, leaving room for the filling and fill with mayonnaise. Arrange lettuce in the form of a ring on a platter and place on the lettuce slices of pickled beets and on top of the beets put the artichokes with the filled side down; cut a piece from the top, narrow at each end and wider at the center, and put a piece of pickled beet in place of it. Stir two tablespoons of butter to a cream and decorate with it in the form of checkers on the top of the beet and all around the checkers put a narrow strip of the butter colored lightly green and drip a little aspic on top of the
decoration in center of platter with mayonnaise sprinkled with truffles.
Jerusalem Artichoke Salad a la Brissena
Salade de Topinambours a la Brissena For Six Persons
One half quart of string beans, three tomatoes, seven artichoke bottoms, one cup of French dressing, one head of lettuce.
How to Make It. Trim the beans all around and cut them across in thin slices and cook them well, and very green, time about fifteen minutes. Put the artichoke bottoms in a saucepan with a cup of water, juice of a half lemon, a pinch of salt and pepper. Let cook and leave in the juice until cold. Slice the tomatoes (seven slices). The rest of the tomato cut in Julienne style. Dress the platter with the best part of the lettuce that has been washed and left in ice-water until crisp. Put a slice of tomato on each lettuce leaf, in form of a ring on the platter. Put on top of the slices of the tomato one of the artichoke bottoms, leaving the hollow part up. Fill the artichokes with the string beans that have been drenched in the French dressing, and on top of each decorate with a cross of Spanish pepper. Fill the center of the ring with the rest of the lettuce that is cut in fine strips, mix with the tomatoes. Dress in pyramid style. Pour over the rest of the dressing, and then put the heart of the lettuce in the center. This salad can be served with any kind of meat, birds, or cheese, cold or hot.
Jerusalem Artichoke Salad a la Auroria
Salade de Topinambours a l’Aurore
Records on this page
Jerusalem Artichoke Salad with Mayonnaise Dressing a la OdenJerusalem Artichoke Salad with Beets a la ClaudiaJerusalem Artichoke Salad a la BrissenaJerusalem Artichoke Salad a la BrissenaJerusalem Artichoke Salad a la Auroria