Topinambours au Risotto (Jerusalem Artichokes with Risotto)

Ingredients

• 4 oz. butter
• 1 oz. onion minced
• 6 oz. rice (well picked)
• 1 1/2 pints white stock
• 2 dessert-spoonfuls meat glaze or Lemco
• 1 oz. grated Parmesan cheese
• 2 lb. Jerusalem artichokes
• 1 small truffle, chopped finely
• 1/2 gill tomato pulp

Method

1. 1

   Wash and peel the artichokes, put them in salted water acidulated with lemon juice for an hour, then cook them in seasoned water till tender.

2. 2

   Drain well and toss them in butter, and keep them hot in a little stock enriched with meat glaze.

3. 3

   Melt 3 oz. of butter in a stew-pan, fry in it the onions just long enough to blend, then add the rice.

4. 4

   Stir for a few minutes over the fire without browning and add the stock.

5. 5

   Boil gently for about 40 minutes, then stir in the remainder of the meat glaze, the tomato pulp, grated cheese, and the truffle.

6. 6

   When sufficiently reduced, fill up a buttered border mould and turn it out on to a round dish.

7. 7

   Dress the artichokes in the centre, pour over a little tomato or brown sauce, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.

i oz. grated Parmesan cheese, i oz. butter, bread-crumbs. Put the milk and stock into a stew-pan, and boil up Farinage Dishes. 55 with the bay-leaf, stir in the semolina or florador, and stir continuously over the fire till boiling, then add the butter and 2 yolks of eggs, and continue to stir for a few minutes longer. Spread this on a buttered dish or baking dish, and let cool. Cut the mixture into rounds or ovals, and range them on a buttered fireproof dish Spread a layer of bechamel sauce and grated cheese between each, and coat the surface completely with sauce when finished dressing. Besprinkle with grated cheese and bread-crumbs, also a little oiled butter, and brown in the oven. Serve hot. Topinambours au Risotto. (Jerusalem Artichokes with Risotto.) 4 oz. butter, i 02. onion minced, 6 oz. rice (well picked), I J pints white stock, 2 dessert-spoonfuls meat glaze or Lemco, i 02. grated Parmesan cheese, 2 lb. Jerusalem artichokes, i small truffle, chopped finely, J gill tomato pulp.

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