Artichokes. (St. Julian’s.)

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 (10)

The Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
egged ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
second stock
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (7)

Boil the Jerusalem artichokes thoroughly, but do not break them.
Dry them in a cloth.
Season with pepper and salt.
Egg and bread-crumb them as you would fish for cutlets.
Fry the artichokes.
Serve in a brown sauce made from second stock, thickened with flour and butter, and flavored with mushrooms.
Alternatively, use white sauce if preferred, but brown sauce looks best.

Original Text

Artichokes. (St. Julian’s.)
The Jerusalem artichokes are boiled first as usual—thoroughly cooked but not broken; dried in a cloth and seasoned with pepper and salt, egged and bread-crumbed as you do fish for cutlets; fried and served in a brown sauce of second stock thickened with flour and butter, and flavoured with mushrooms. You may use white sauce if preferred, but brown looks best.

Notes

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