Scalloped Artichokes

Ingredients

• Jerusalem artichokes
• Breadcrumbs
• White sauce
• Butter

Method

1. 1

   Boil as many artichokes as are required, till they are very soft; then cut them up in pieces the size of a large pea; make a good white sauce with flour, butter, milk, and cream; season with pepper and salt, mix in the artichokes; butter some scallop shells and nearly fill them with the mixture; cover them with breadcrumbs, put a few bits of butter on the top of each, and bake in a hot oven for a quarter of an hour.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 42. The excerpt below is the record exactly as published.

SCALLOPED ARTICHOKES Ingredients Jerusalem artichokes. Breadcrumbs. White sauce. Butter

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