Mrs Beetons Vegetables Revisited
Jerusalem Artichokes with White Sauce
(Entremets, or to be served with the Second Course as a Side-dish)
12-15 Jerusalem Artichokes
12-15 Brussels Sprouts
285ml (½ pint) White Sauce without Meat
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 285ml (½ pint) white sauce ready.
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.
enough for 6 or 7 persons.
Time: About 20 minutes.
Seasonable from September to June.
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.
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