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Jerusalem Artichokes in Sauce

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. White sauce
  2. Salt
  3. a pinch of cayenne pepper
  4. Water
  5. a cupful of cream
  6. Butter
  7. Vinegar
  8. a spoonful of grated Parmesan

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. After wasliing and paring tliem^ boil tliem in water containing vinegar and salt until tender, then serve in wliite or brown sauce;
  2. or sauce ponleiie, according to discretion.
  3. Cauliflowers au Gratin.
  4. Boil tliem as if for eating with white sance ;
  5. drain and crush them with a fork, add a few bread-crumbs or a little cooked macaroni, a nob of butter, a cupful of cream, and plenty of pepper and salt.
  6. Butter a shallow dish, ponr the mixture into it, sprinkle the surface with bread-crumbs, and bake until slightly browned.
  7. Cauliflower '*au Fromagfe." Boil a large white cauliflower;
  8. drain it, and break it carefully into two parts.
  9. Make a small quantity of good white sauce, and stir into it a spoonful of grated Parmesan, and a pinch of cayenne pepper.
  10. Butter a fancy dish which will stand firing ;
  11. break up half the cauliflower into small bits, and put at the bottom of the dish, cover with a layer of the sauce.
  12. Place the other half of the cauliflower on top of tliis ;
  13. well cover every part of it with tlio remainder of the sauce ;
  14. sprinkle it with more cheese, pour a little melted butter the last thing over the whole, and place the dish in the oven to brown the surface.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Grater
  • Wooden spoon
  • Colander
Source not stated by archive.org
Credit

From The profession of cookery, from a French point of view (1894), printed page 37, digitised by the Internet Archive: https://archive.org/details/professionofcook00yate

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.