Jerusalem Artichoke Soup

Ingredients

• a nice dish of artichokes
• an ounce of butter
• a dessert-spoonful of flour
• as much milk as you want soup
• twenty pepper corns
• a sweet onion

Method

1. 1

   Wash, peel, and boil artichokes, pass through a sieve.

2. 2

   Melt butter, add flour, then stock and artichoke pulp.

3. 3

   Boil and serve with croutons.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 250. The excerpt below is the record exactly as published.

a sweet onion cut into shreds in an ounce of butter till it begins to turn yellow. Cut up a dozen tomatoes into quarters, and put them into the sauce-pan with the butter and onions : stew gently till done : turn them out upon a hair-sieve, work the tomatoes through the sieve ; put the pulp which comes through into a sauce-pan, with a little melted butter and flour pre- viously prepared to receive it, and moisten the pulp with the broth you made from the scraps, till you have a nice creamy puree, season with a little salt and black pepper, and keep the sauce thoroughly hot after it has boiled up. Bake the breast, and dish up as follows : — place the mac- caroni first upon a very hot dish, put the baked breast of mutton upon it, and pour your hot toinato puree over the whole. 4. — Mash the potatoes thoroughly, and Avork them ,, , , through a wire sieve to get them MasLed potatoes. -n i smooth, add a little milk, as much butter as you can spare, and a little salt : form with the wooden spoon, and brown the outside in the oven. Do not let your cook waste an egg in endeavouring to glaze the outside of the mould ! A well boiled sweet onion may be mashed with the potatoes if not objected to. 5. — N'ow this is well worthy of a trial : — Boil a couple of nice brinjals till tender, cut them in Briujals an gratin. -111.1 j , , i halves lengthways, and scoop out the inside with a silver spoon, pass it through the sieve to get rid of the seeds, and put it into a bowl : butter the now empty cases, or pods : stir into the inside part that you scooped out a good spoonful of cream, and season with white pepper, salt, and few drops of anchovy sauce. Mix thorough- ly, and then re-fill your cases. Shake over the surface a 452 MENU FOR A LITTLE HOME DINNER. layer of grated Parmesan from tlie bottle, or any dry mild clieese that will grate. Bake for seven or eight minutes, and serve. Under the more ostentatious name of " Les aubergines au g rat in," this lowly dish might fine favour even at the dainty meal of an epicure. 6._Blanch ten bitter almonds and two ounces of shelled sweet almonds ; pound them to a paste Blnncmange with ^yith a little rosc water, dilute with a breakfast cupful of milk, let the liquid stand for an horn- and then strain it. Put into a pint of fresh milk five ounces of sugar, and vanilla essence to taste ; pour it into an enamelled sauce-pan, and boil slowly till the sugar is dissolved ; then stir in an ounce of dis- solved gelatine and pour the liquid through a strainer into a basin. Add the almond liquor, and a cofFee-cupful of cream, pour the mixture into a mould, set it in ice, and turn it out when firmly set. Stewed prunes (cold) or any cold stewed fruit or jam may accompany. Prunes a la Chasseur. A dish for dessert that is generally speaking popular. Buy a glass jar of the best French braudy."^' '" ""^^''^ plums, (prunes) and a bottle of good cherry brandy, take out a few plums, and pour as much cherry brandy into the jar as the plums will admit : the next day you can add more, for the plums Avill absorb the brandy ; and so on for a day or two. Finally cork it down for a fortnight or so, then serve at dessert. Never let the jar be empty, but re-fill it as the plums are eaten. If slightly stewed first, the prunes absorb the liqueur more rapidly. iviEKTXJ :]Nro. :^^:2^xx. For a little home dinner. Potage a la Palestine. Cronstades de grandes crevettes, Perdreaux a la soubise. CEufs a la Suisse. " Pudding" a la Duchesse. Fromage, hors d'oeuvres. Dessert. 1. — This is an especially favourite soup with those who Jerusalem artichoke ^^® fond of the flavoiu' of the Jerusalem soup- artichoke. There are two methods of composing it : to wit, mi maigre (with milk) and au gras (with stock) : I take the latter as the commoner form. Having washed, peeled, and boiled a nice dish of artichokes, pass them through the sieve ; save the pulp so obtained, until your daily allowance of soup meat has yielded sufficient nice clear stock for the puree. Now proceed to amalgamate the two in the proper way, by melting an ounce of butter at the bottom of a sauce-pan first, incorporating therewith a dessert-spoonful of flour, and after that has been done, stock, and pulp of artichoke by degrees until you have 48 454 MENU FOR A LITTLE HOME DINNER. while, and when the 'puree comes to the boil, it will be ready to serve. On its way to the table, like all purees, it may be enriched by a table- spoonful of cream, or a little fresh milk into which the yolk of an eg^ has been stirred, but the addition is not essential. An old fowl makes a good stock for this soup, if assisted by a slice or two, or a bone, of bacon, or ham. Fried croutons of bread should be handed round with it. Let those who rejoice in a dairy try the recipe au maigre thus : — Take as much milk as you want soup, and boil in it twenty pepper corns

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