Jerusalem Artichokes alia Parmigiana

Ingredients

• two ounces of butter
• pepper
• salt
• lemon-juice
• a quarter of a pint of good gravy
• a quarter of a pint of white stock
• two ounces of grated Parmesan
• parsley

Method

1. 1

   Wash and peel artichokes, shape them like pears, and arrange in a saucepan with butter.

2. 2

   Season with pepper, salt, and lemon juice, pour gravy over, cover, and simmer for 30 minutes.

3. 3

   Serve with Morny sauce made by reducing white stock, adding Parmesan and parsley, and simmering.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 43. The excerpt below is the record exactly as published.

Jerusalem Artichokes alia Parmigiana Wash and peel the artichokes, shaping them like pears of uniform size. Put two ounces of butter in a saucepan, and arrange the artichokes in circles in it. Strew over some pepper, salt, and lemon-juice ; pour a quarter of a pint of good gravy over them, put the lid on, and simmer for half an hour, basting them occasionally. They should colour a deep yellow. Serve Morny sauce round them. The sauce is made with a quarter of a pint of white stock, which must simmer till reduced to one- half; add two ounces of grated Parmesan and parsley

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