Jerusalem Artichoke Salad a la Auroria

Ingredients

• Secure even-sized Jerusalem artichokes
• salt
• a pinch of sugar
• some lemon juice
• Arrange the lettuce
• two tablespoons of Aurorian sauce

Method

1. 1

   Peel and scoop out the artichokes, then cook them in water with salt, pepper, lemon juice, and sugar until tender.

2. 2

   For the filling, cook diced artichokes in the same liquid.

3. 3

   Mix with parsley and Aurorian sauce, fill the artichokes, and arrange on lettuce.

4. 4

   Decorate with Spanish pepper and mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 36. The excerpt below is the record exactly as published.

Jerusalem Artichoke Salad a la Auroria Salade de Topinambours a l’Aurore Secure even-sized Jerusalem artichokes, cut them evenly around, peel, and scoop them out. Cut a thin slice from the side so they lie steady; put them in a saucepan with sufficient water to cover them, pepper, salt, some lemon juice, and a pinch of sugar; let them cook until tender, time from ten to fifteen minutes, then leave in the juice until cold. For the filling, cut artichokes in very small dices, put them in the liquid that the other artichokes have cooked in and cook from ten to fifteen minutes, also leave in the juice until cold. Chop parsley very fine; mix it with the cut-up artichokes, add to that two tablespoons of Aurorian sauce; mix gently and fill the artichokes; sprinkle them with finely chopped parsley. Arrange the lettuce

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