Jerusalem Artichokes ‘al Bianco.’
Clean and cut two dozen Jerusalem artichokes into pieces about half an inch long, wash and put them into a stew-pan with half an ounce of fresh butter, and a quarter of an ounce of white pounded sugar. Put them on a slow fire for a few minutes, add four tablespoonfuls of white sauce, eight of veal broth (or milk), and simmer until the Jerusalem artichokes are soft, then skim, mix the yolk of an egg with two tablespoonfuls of milk, pour it into the stew-pan, stir quickly, and serve hot. The Jerusalem artichokes must be well cooked, but not reduced to a pulp.
Jerusalem Artichokes in Purée.
Wash well and boil twelve Jerusalem artichokes in three pints of water with one ounce of butter and one tablespoonful of salt. When soft, chop them up; meanwhile cook slowly in a stew-pan one sliced onion, a little celery, half a turnip, two ounces of butter, one of ham, three or four bay leaves, and a little grated nutmeg. Put in the artichokes, stir, and add one tablespoonful of flour and one pint (or less) of milk to form a proper thickness when boiled. Pass through a fine hair sieve and serve hot.
Leeks ‘alla Casalinga.’
Cut off the root, peel the white part of the leek (about three inches), and blanch them in hot water. Dry, braise them in butter, stock, and a little sugar; and when well glacé serve at once.
Leeks ‘al Forno.’
Take twenty leeks, cut them into pieces two inches long, and put them into cold water. Then boil them in plenty of salted boiling water, and when done throw them again into cold water. Melt some fresh butter in a sauce-pan and simmer the leeks over a slow fire, add seven tablespoonfuls of a white sauce made with cream and chicken broth, a sprinkling of Parmesan cheese, and the yolk of an egg. Mix well, then put the leeks into a baking dish and brown them slightly in the oven. Serve hot.