Jerusalem Artichokes (Topinambours)
[2271—TOPINAMBOURS A L’ANGLAISE]
Cut the Jerusalem artichokes to the shape of large olives, and gently cook them in butter, without colouration. Season them, and cohere them with a little thin Béchamel sauce.
[2272—TOPINAMBOURS FRITS]
Peel and cut the Jerusalem artichokes into thick slices. Cook these in butter; dip them in batter, and fry them at the last moment.
[2273—PURÉE DE TOPINAMBOURS]
Peel, slice, and cook the Jerusalem artichokes in butter. Rub them through a sieve, and work the purée over the fire, with two oz. of butter per lb. Add enough mashed potatoes to thicken the preparation, and complete with a few tablespoonfuls of boiling milk.
[2274—SOUFFLÉ DE TOPINAMBOURS]
Proceed as for No. [2250].
[671]
]Truffles (Truffes)
Truffles are used especially as a garnish; but they may also be served as a vegetable or a hors-d’œuvre.
When so served, they should be prepared very simply; for they require no refining treatment to make them perfect.
[2275—TRUFFES SOUS LA CENDRE]
Take some large truffles, and clean them well. Season them with salt and pepper and a few drops of liqueur brandy; completely enclose them in a layer of patty paste, and bake them in the oven from twenty-five to thirty minutes.
Serve them in their case of paste.
[2276—TRUFFES AU CHAMPAGNE]
Take some fine, well-cleaned truffles; season them, and cook them, with lid on, in champagne.
This done, set them in a timbale, or in small silver saucepans.
Almost completely reduce the champagne; add thereto a little thin, strong, veal stock; strain the whole through muslin; pour it over the truffles, and place these on the side of the stove for ten minutes without allowing the stock to boil.
[2277—TRUFFES A LA CRÈME]
Cut one lb. of raw, peeled truffles into thick slices. Season them with salt and pepper, and cook them very gently in two oz. of butter and a few drops of burnt liqueur brandy.
Reduce to a stiff consistence one-half pint of cream with three tablespoonfuls of Béchamel sauce; add some truffle cooking-liquor and the necessary quantity of cream; complete with two oz. of best butter; mix the truffles with this sauce, and serve in a vol-au-vent crust.
[2278—TRUFFES A LA SERVIETTE]
Under this head are served “Truffes au Champagne,” the recipe for which is given above, but the champagne should be replaced by Madeira.
Dish them in a timbale, set in a napkin folded to represent an artichoke. But it would be very much more reasonable to serve “Truffes à la cendre” under this head, serving them under a folded napkin, as for “Pommes de terre en robe de chambre” (potatoes in their skins).
[2279—TIMBALE DE TRUFFES]
Line a buttered timbale mould with ordinary patty paste.
Garnish its bottom and sides with slices of bacon, and fill [672] ]up the mould with raw, peeled truffles, seasoned with salt and pepper.
Add a glassful of Madeira, two tablespoonfuls of pale chicken or veal glaze; cover with a slice of bacon, and close up the timbale, in the usual way, with a layer of paste.
[Gild] with beaten eggs, and bake in a hot oven for fifty minutes. When about to serve, turn out and dish on a napkin.