Baked Jerusalem Artichokes

Ingredients

• two pounds of the artichokes
• well-buttered
• any sauce piquante you fancy

Method

1. 1

   After boiling the artichokes, drain them dry and bake on a well-buttered tin.

2. 2

   Serve with plain melted butter or a dressing of oil, vinegar, minced shallot, and salt.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 83. The excerpt below is the record exactly as published.

well-buttered tin, serving them with plain melted butter, a dressing of oil, vinegar, minced shallot and salt, or any sauce piquante you fancy. But, like the cauliflower, the Jerusalem artichoke is worthy of the epicure's attention when sent up " au gratin." The combination being a puree of plain boiled artichoke, slightly diluted with cream, and seasoned with pepper, and salt : this, turned into a well-buttered pie-dish, its surface dusted over with finely grated mild cheese, and the whole baked until the top takes colour. Good milk with the yolks of two eggs may take the place of cream, or a sauce blanche, but if perfection be desired, pray use cream. Instead of using a pie-dish the puree may be baked in some well-buttered coquille shells, and served upon a napkin. VEGETABLES— CONCLUDED. 149 Another artistic raethod of doinsr tliis vetretable is this : — Cut half a dozen large ones, after thej have been three parts boiled, into long strips about a quarter of an inch thick, dip them, in the batter I describe elsewhere, and fry them a golden tint : these fritters are excellent ; you can order them alone as an entremets, or pile them in a pyramid as the central garnish of an entree. Jerusalem artichokes can be served in a mould, iced, with a mayonnaise sauce, or hot with a Parmesan, or rich white sauce. For the mould, follow this recipe : — Two pounds of the artichokes

Cook this with the app: pantry check, scaling, and the assistant.