Jerusalem Artichokes, a la Maitre-d'hotel
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 13. The excerpt below is the record exactly as published.
Jerusalem Artichokes, a la Maitre-d'hotel. Wash the artichokes, and put them to boil in salted water with the skins on. When tender enough for a skewer to penetrate them, drain away the water, peel them, and cut into short, thick pieces. Have ready two ounces of butter melted ; put the artichokes into it, turn them about, and sprinkle them with pepper and chopped parsley. When slightly frizzled serve them up. A dash of vinegar
Cook this with the app: pantry check, scaling, and the assistant.