Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 74

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Ingredients.—To each ½ gallon of water allow 1 oz. of salt, 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste. Mode.—Boil the artichokes as in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve. A pretty way of serving Jerusalem artichokes as an entremets, or second course dish, is to shape the artichokes in the form of a pear, and to serve them covered with white sauce, garnished with Brussels sprouts. Time.—About 20 minutes. Average cost, 2d. per lb. Sufficient for 6 or 7 persons. Seasonable from September to June.