Eggs with Jerusalem Artichokes

Ingredients

• Boil four eggs hard
• Boil four large Jerusalem artichokes
• dessert-knife dipped in melted butter
• a little pat of anchovy butter
• melted maitre d'hotel, or prawn butter

Method

1. 1

   Boil the eggs hard and cool them in cold water.

2. 2

   Cut them in halves crosswise and slice off a piece from each end to sit upright.

3. 3

   Prepare the yolks as directed.

4. 4

   Boil the artichokes until just done, cool, and trim into slices.

5. 5

   Lay the slices on a buttered dish, place half an egg on each, top with anchovy butter, and heat in the oven until hot.

6. 6

   Serve with melted butter if desired.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 270. The excerpt below is the record exactly as published.

Boil four eggs hard, put them into a basin of cold 490 MENU FOR A LITTLE HOME DINNER. water ; when cold, cut them in halves i^st^M egg^^'"' crosswise with a dessert-knife dipped in melted butter. Slice off a piece from each rounded end, so that the halves will sit upright, and prepare the yolks as laid down at page 238. Boil four large Jerusalem artichokes: y^-\\enjust done, and not overdone mind, lift them out of the water, and let them get cold : out of each artichoke, trim with a silver dessert- knife, two thick flat slices each capable of holding a half e^g^ butter the eight slices, lay them upon a flat silver dish well buttered, and set half an egg upon each of them : put on the top of each egg a little pat of anchovy butter, set the dish in the oven till the steam rises freely, and serve piping hot. If you can pour some melted maitre d'hotel, or prawn butter

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