648. Jerusalem Artichokes

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

twelve of the same size ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
three pints of water ↝ Water, tap [Tap water]
one ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
one of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
cream sauce (No. 280) ↝ Cream sauce, for use with vegetables [Not included in a food category]
white sauce (No. 130) ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
melted butter (No. 264) ↝ Butter, stick, unsalted [Dairy and Egg Products]
maître d’hôtel
a fine Brussels sprout ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]

Instructions (7)

Peel the Jerusalem artichokes and shape them like a pear, but flat at the bottom.
Wash them well.
Boil gently in three pints of water, one ounce of salt, one of butter, and a few sliced onions until tender.
Make a border of mashed potatoes on a dish.
Fix the boiled Jerusalem artichokes on the mashed potato border, point upwards.
Sauce over with either cream sauce (No. 280), white sauce (No. 130), melted butter (No. 264), or maître d’hôtel.
Place a fine Brussels sprout between each Jerusalem artichoke.

Original Text · last edited 12 days ago

648. Jerusalem Artichokes.—One of the best and most useful vegetables ever introduced to table, and anything but appreciated as it deserves to be. To prove to you that I am a great admirer of it, you will find it very often mentioned in my receipts. In using them for a second course, I choose about twelve of the same size, peel them and shape them like a pear, but flat at the bottom, wash them well, boil gently in three pints of water, one ounce of salt, one of butter, and a few sliced onions; when tender, I make a border of mashed potatoes on a dish, fix them on it point upwards, sauce over with either cream sauce (No. 280), white sauce (No. 130), melted butter (No. 264), maître d’hôtel, and place a fine Brussels sprout between each, which contrast is exceedingly inviting, simple, and pretty.

Notes

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