Jerusalem Artichokes a la Ritalienne

Ingredients

• Two pounds of Artichokes
• One gill of Consomme
• Two ounces of Butter
• Pepper and Salt
• Nutmeg
• Lemon-juice
• Italian Sauce (see Entrees)

Method

1. 1

   Wash and peel the artichokes, shaping them like small pears, of even sizes.

2. 2

   Butter a stewpan with two ounces of butter, and arrange the artichokes in circles in it, sprinkle over a little pepper, salt, nutmeg, and lemon-juice; pour one gill of consomme to them, put the lid on, and simmer gently for half an hour, basting them occasionally; they should colour a deep yellow.

3. 3

   Just before serving, roll them in the consomme.

4. 4

   Serve with Italian sauce round them.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 50. The excerpt below is the record exactly as published.

. Jerusalem Artichokes a ritalienne. Ingredients, Two pounds of Articliokes. One giU of Consomme. Two ounces of Butter. Pepper and Salt. 1S6 HIGH-CLASS COOKEBl. Nutmeg. Lemon-juice. Italian Sauce (see Entrees). Wash and peel the artichokes, shaping them like small pears, of even sizes. Butter a stewpan with two ounces of butter, and arrange the arti- chokes in circles in it, sprinkle over a little pepper, salt, nutmeg, and lemon-juice; pour one gill of consomme

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