Jerusalem Artichokes

Ingredients

• 1 lb. artichokes
• 1 oz. butter
• 1 oz. flour
• 1 yolk egg
• 1 tablespoonful cream
• 5 gills milk
• lemon juice
• salt
• pepper

Method

1. 1

   Wash and scrape artichokes, soak in cold water and vinegar.

2. 2

   Boil in milk and water with salt until done.

3. 3

   Prepare sauce by melting butter, adding flour, then gradually adding milk.

4. 4

   Heat egg and cream, add to sauce with lemon juice and seasoning.

5. 5

   Pour over artichokes and garnish with parsley if desired.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 63. The excerpt below is the record exactly as published.

Jerusalem Artichokes. 1 lb. artichokes, well Avashed and scrajicd, eacli one throAvn into fresh cold water and vinegar ; when .all are done, lanso in water and put into boiling milk and water, and salt. Hoil (juickly with lid oft', pierce with fork to Icnow if done. Lilt out carefully on to dish di- rectly (if left in milk and water tliey turn black, or if any eyes were left in), and cover with sauce. .Sauce— -1 o/. butter, I oz. flour, 1 A'olk egg, lemo'ii juice, salt, ]icp]ier, .5 gills milk, and 1 tablespoonful cteam. Melt butter, add flour. Slir, cook a few minutes, add milk gradually and cook a little. Heat egg and ci'eam, and add, after sauce is oft' boil, lemon juice last, and seasoning. I’our over, and add minced parsley if liked, Asparagfus and Egg Sauce. Hold head in left hand, and scrape gently down till you get stringy ends away, then tie with thread. Drop into boiling salt and water, and boil rapidly till the heads fall to bottom of jDan. Lift them out and place in dish. Take away thread, and pour 0A’’er theni sauce prepared thus:- — Put yolks of 2 eggs in jug, with 1 ounce butter, 1 gill of cream, and juicei of ^ lemon. Stand jug in boiling water, and whisk till it is creamy. Garnish with sippets of toast. To cook Broad Beans. Blanch them, in boiling Avater like almonds, then boil them genth- in salted boiling Avater — no soda — for 10 or 15 minutes till quite soft. Serve Avith parsley sauce. To Use up Cold French Beans. Put 1 pint tomato juice and 2 shallots in pan and let them cook 20 minutes Theoi strain and season, pepper

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