Jerusalem Artichokes in White Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Artichokes

Jerusalem Artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
2 parts milk ↝ Milk, NFS [Milk, reduced fat]
1 part water ↝ Water, tap [Tap water]

Sauce

1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
a little white stock
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Boil the Jerusalem artichokes whole in 2 parts milk to 1 part water until quite soft.
Drain the artichokes on a sieve.
For the sauce: mix 1 oz. of butter with a dessertspoonful of flour over the fire with a spoon, but do not let it brown.
Add a teacupful of milk and a little white stock to the sauce mixture.
Season the sauce with white pepper and a little salt.

Original Text

Artichokes—Jerusalem Artichokes in White Sauce.
Boil them whole, in 2 parts milk to 1 part water, till quite soft, then drain on a sieve.
For the sauce: 1 oz. of butter to a dessertspoonful of flour, mix well with a spoon over the fire but do not let it brown. Add a teacupful of milk and a little white stock, also white pepper and a little salt.

Notes

—