Cream Palestine

Ingredients

• half a pound of Jerusalem artichokes
• one ounce of butter
• three pints of white broth (No. 99)
• half a pint of mirepoix (No. 138)
• three tablespoonfuls of raw rice
• half a tablespoonful of salt
• half a cupful of cream
• a handful of croutons souffles (No. 134)

Method

1. 1

   Boil Jerusalem artichokes for twenty-five minutes, peel and mash.

2. 2

   Combine with butter, broth, mirepoix, rice, and salt.

3. 3

   Cook for thirty minutes, strain, add cream, and serve with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 101. The excerpt below is the record exactly as published.

Cream Palestine, — Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth (No. 99), and half a pint of mirepoix (No. 138). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cock thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croutons souffles (No. 134)

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