Jerusalem Artichoke Mould (Crème de topinambours)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 60 min Total: 60 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
For serving
Instructions (7)
  1. Make a purée with 2lb. of artichokes, by rubbing them when cooked through a sieve.
  2. When sieved, stir into it a custard made with half a pint of new milk and the yolks of four eggs.
  3. Whisk it all well together.
  4. Then add the white of one egg, pepper and salt.
  5. Turn it all into a buttered mould, and steam it for an hour.
  6. Turn it out, and serve with either tomato, maître d'hôtel, or velouté sauce, or the simpler sauce given for Artichokes à la Mornay.
  7. If preferred, the mould, when cold, may be set on ice, and when icy cold, turned out and served with iced savoury cream or iced mayonnaise sauce.
Original Text · last edited 4 days ago
Jerusalem Artichoke Mould (Crème de topinambours). —Make a purée with 2lb. of artichokes, by rubbing them when cooked through a sieve, and when sieved stir into it a custard made with half a pint of new milk and the yolks of four eggs, whisk it all well together, then add the white of one egg, pepper and salt; turn it all into a buttered mould, and steam it for an hour. Turn it out, and serve with either tomato, maître d'hôtel, or velouté sauce, or the simpler sauce given for Artichokes à la Mornay. If preferred, the mould, when cold, may be set on ice, and when icy cold, turned out and served with iced savoury cream or iced mayonnaise sauce. Most vegetables can be treated in this way successfully, especially black salsify or scorzanera, if a few drops of essence of anchovy be added to the diluting sauce.
Notes
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