161. Scooped Jerusalem Artichokes

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
main
Instructions (13)
  1. Scoop twenty-four pieces of Jerusalem artichoke with a round cutter, each piece being half an inch in diameter.
  2. Wash the scooped artichoke pieces.
  3. Place the artichokes in a small stewpan with butter and sugar.
  4. Cook on a slow fire for a few minutes.
  5. Add white sauce and white broth or milk.
  6. Simmer until the artichokes are tender.
  7. Skim the mixture.
  8. Mix an egg yolk with milk.
  9. Pour the egg yolk and milk mixture into the stewpan.
  10. Move the contents of the stewpan around very quickly.
  11. Serve immediately.
  12. Ensure the mixture is not too thick and the artichokes are well done.
  13. The artichokes should not be in purée.
Original Text
161. Scooped Jerusalem Artichokes.—Scoop with a round cutter twenty-four pieces of artichoke, of the size of half an inch in diameter, wash them, put them in a small stewpan with half an ounce of butter and a quarter of an ounce of sugar; put it on a slow fire for a few minutes, add two tablespoonfuls of white sauce, six of white broth or milk, let them simmer till tender, skim, mix a yolk of an egg with two tablespoonfuls of milk, pour in stewpan, and move it round very quick, and serve; it must not be too thick, and the artichokes must be well done; they must not be in purée; they are good with or served under any white meat.
Notes
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