Ceufs aux topinamhours

Ingredients

• four good sized Jerusalem artichokes
• four hard-boiled eggs
• some thickly worked veloiite an Parmesan or some melted maitre d'hotel butter
• a dusting of spiced salt

Method

1. 1

   Trim and boil the artichokes, then cool.

2. 2

   Cut hard-boiled eggs in halves.

3. 3

   Prepare flat slices from the artichokes and place half an egg on each slice.

4. 4

   Heat in the oven and pour over veloute or melted butter before serving.

5. 5

   Dust with spiced salt.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 135. The excerpt below is the record exactly as published.

CEufs aux topinamhours" : — This delicious entremets should be prepared in this wise : — Choose four good sized 240 CULINARY JOTTINGS FOR MADRAS. Jerusalem artichokes, trim, boil, and set them to cool ; take four hard-boiled eggs, and cut them in halves ; out of the artichokes prepare eight flat slices, and place half an egg upon each slice with the rounded end uppermost : set them on a buttered dish, heat them thoroughly in the oven, and just before serving, pour over them some thickly worked " veloiite an Parmesan,'' or some melted maitre (Thotel butter. A dusting of " spiced salt

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