Puree a la Palestine

Ingredients

• Two pounds of Jerusalem Artichokes
• Two ounces of Butter
• One pint of White Stock
• Half a pint of Cream
• Pepper and Salt

Method

1. 1

   Wash, peel, and slice the vegetables in lemon-juice and water.

2. 2

   Melt the butter in a stewpan, put in the vegetables, and cook carefully for about five minutes, being careful the vegetables do not brown.

3. 3

   Add the stock and boil until the artichokes are tender, then rub them through a hair-sieve.

4. 4

   Return the soup to the saucepan, warm it up, add the cream, and it is ready to serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 9. The excerpt below is the record exactly as published.

Puree a la Palestine. Ingredients, Two pounds of Jerusalem Artichokes. Two ounces of Butter. One pint of White Stock. Half a pint of Cream. Pepper and Salt

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