Jerusalem Artichokes stewed. [142]

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

Jerusalem Artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
consumé
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (5)

Pare and cut the Jerusalem artichokes into halves.
Boil them in a little consumé until nearly done and the liquor is almost reduced.
Add a bit of fresh butter, salt, flour, and cream, a small quantity of each.
Set them over a fire for five minutes.
Serve them up with fried bread around.

Original Text

Jerusalem Artichokes stewed.

Pare and cut them into halves, boil them in a little consumé till nearly done and the liquor almost reduced; then add a bit of fresh butter, salt, flour, and cream, a small quantity of each. Set them over a fire for five minutes, and serve them up with fried bread round.

[142]

Notes

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