158. GARNISH OF JERUSALEM ARTICHOKES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Peel a dozen Jerusalem artichokes, and then turn or cut them into the shape of olives, small pillars, cloves of garlic, half-moons, round balls, quarters of orange, or diamonds.
  2. Wash them.
  3. Place them in a stewpan with a little sugar, salt, a pat of butter, and a ladleful of white broth.
  4. Set them to boil on the fire for about twenty minutes.
  5. When they are nearly done, boil them down in their glaze.
  6. Add a little Allemande or Béchamel sauce.
  7. Toss them together over the fire, and serve.
Original Text
158. GARNISH OF JERUSALEM ARTICHOKES. Peel a dozen Jerusalem artichokes, and then turn or cut them into the shape of olives, small pillars, cloves of garlic, half-moons, round balls, quarters of orange, or diamonds; first wash them, place them in a stewpan with a little sugar, salt, a pat of butter, and a ladleful of white broth; set them to boil on the fire for about twenty minutes, when they are nearly done, boil them down in their glaze, add a little Allemande or Béchamel sauce, toss them together over the fire, and serve.
Notes
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