JERUSALEM ARTICHOKES WITH WHITE SAUCE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 20 min
Yield
6.0 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. Peel and cut the artichokes in the shape of a pear; cut a piece off the bottom of each, that they may stand upright in the dish, and boil them in salt and water until tender.
  2. Have ready 1/2 pint of white sauce, made by recipe No. 538; dish the artichokes, pour over them the sauce, and place between each a fine Brussels sprout: these should be boiled separately, and not with the artichokes.
Original Text
JERUSALEM ARTICHOKES WITH WHITE SAUCE. (Entremets, or to be served with the Second Course as a Side-dish.) 1086. INGREDIENTS.—12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2 pint of white sauce, No. 538. Mode.—Peel and cut the artichokes in the shape of a pear; cut a piece off the bottom of each, that they may stand upright in the dish, and boil them in salt and water until tender. Have ready 1/2 pint of white sauce, made by recipe No. 538; dish the artichokes, pour over them the sauce, and place between each a fine Brussels sprout: these should be boiled separately, and not with the artichokes. Time.—About 20 minutes. Average cost, 2d. per lb. Sufficient for 6 or 7 persons. Seasonable from September to June. THE JERUSALEM ARTICHOKE.—This plant is well known, being, for its tubers, cultivated not only as a garden vegetable, but also as an agricultural crop. By many it is much esteemed as an esculent, when cooked in various ways; and the domesticated animals eat both the fresh foliage, and the tubers with great relish. By some, they are not only considered nourishing, but even fattening.
Notes
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