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].