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Jerusalem Artichokes with Cream Sauce
Boiled whole Jerusalem artichokes covered with the referenced milk-and-cream sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1075. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Keep the artichokes whole through boiling and drain. Prepare the complete cream-sauce formula once; actual sauce output and allocation are not a guaranteed measure. Limites : Tuber sizes, peel losses, tenderness timing, sauce recovery, coating and serving allocation remain unmeasured; no exact finished yield is promised.
Method
Steps
Step 1
Peel and wash TWELVE sound raw Jerusalem artichoke tubers. Plunge into about 950 mL boiling water with one teaspoon salt and boil for the source TWENTY-FIVE-minute guide until tender. Drain all cooking water and arrange on a vegetable dish.
Step 2
Make the complete cream sauce ONCE: heat one tablespoon butter, stir in one and a half tablespoons flour, then add 118 mL HOT milk, 59 mL cream, the separate sauce salt, cayenne and nutmeg. Whisk sharply ONE minute, then boil TWO minutes. Pour actual finished sauce OVER the drained whole tubers and serve.
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