Jerusalem Artichokes with White Sauce

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Ingredients 8 ingredients

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

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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

(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.
THE JERUSALEM ARTICHOKE.--This plant is well known, being, for its tubers, cultivated not only as a garden vegetable, but also as an agricultural crop.
By many it is much esteemed as an esculent, when cooked in various ways;
and the domesticated animals eat both the fresh foliage, and the tubers with great relish.
By some, they are not only considered nourishing, but even fattening.