Œufs aux topinambours

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a dozen good-sized Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
six hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some thickly-worked volouté au Parmesan
hot rasped crust crumbs
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Trim, boil, and set the Jerusalem artichokes to cool.
Let the hard-boiled eggs get cold and cut them up.
Cut the artichokes into slices.
Set the artichoke slices in a buttered pie-dish.
Strew the chopped hard-boiled eggs over the artichokes.
Pour over the whole some thickly-worked volouté au Parmesan.
Heat the mixture thoroughly in the oven.
Dust with hot rasped crust crumbs on taking the dish from the oven.

Original Text

Œufs aux topinambours should be prepared in this wise :—Choose a dozen good-sized Jerusalem artichokes, trim, boil, and set them to cool; take six hard-boiled eggs, let them get cold and cut them up; cut the artichokes into slices, set them in a buttered pie-dish; strew the chopped hard-boiled eggs over them, pour over the whole some thickly-worked volouté au Parmesan, and heat the mixture thoroughly in the oven. A dusting of hot rasped crust crumbs should be given on taking the dish from the oven.

Notes

—