Topinambour. Erdartishoke.

No. 57. - It is entirely different from the Globe Artichoke; its roots are all tubers, which are served as a vegetable; they resemble potatoes but have an Artichoke flavor.

Culture

No. 58. - They are grown exclusively for their tubers, and are cultivated similar to potatoes, only that the rows in which they are planted should be at least four feet apart when they are grown in rich soil.

Jerusalem Artichokes, With Butter Sauce

No. 59. - Wash them thoroughly in cold water, trim them in the shape of a large olive, boil them in water, lightly salted, adding a piece of butter; when cooked drain them, dish up and pour butter sauce over them.

Jerusalem Artichokes, Italian Style

No. 60. - Wash and peel the Artichokes, then slice them and put in a flat saucepan with some clarified butter. Fry them lightly, then moisten with white broth, season with salt, pepper, and nutmeg. Then let them simmer slowly until cooked, when the broth must be reduced to a glaze. Add the juice of lemon and serve with Italian sauce over them.

Jerusalem Artichokes, Cracovienne

No. 61. - Peel and boil some large sized Artichokes. When cooked slice them, not too thin. Put them in a flat saucepan with clarified butter and fry lightly. Dish them up with fresh bread crumbs and fine chopped onions, fried in clarified butter and poured over them.

Jerusalem Artichokes, Puree For Garniture

No. 62. - Peel and wash two dozen Artichokes, slice and put them in a saucepan with a piece of butter. Toss them over the fire 2 a few minutes, then moisten them with just enough broth to cover them. Season with salt, pepper and a pinch of sugar. Cook them until the broth is reduced. Then add a half pint of cream sauce and rub through a line sieve. Put them back in a flat saucepan, and reduce with a little cream to its consistency. Before serving add a small piece of butter and a few drops of meat glaze.

Jerusalem Artichokes, For Garniture

No. 63. - Peel the Artichokes, cut them in any kind of shape you wish, but have them all alike. Put them in a saucepan, with white broth and a piece of butter. Cook them so as to reduce the broth to glaze the Artichokes. Serve them with a half glaze, cream, or Allemande sauce, as may be required.

Soup Puree, Jerusalem Artichoke, Palestine

No. 64. - Put in a sancepan, two fine chopped onions with four ounces of butter. Fry them lightly, then add ten pounds of Artichokes cut in slices. Put on the cover and let them simmer slowly for twenty minutes, then add one gallon of thickened chicken or veal broth, and a faggot of parsley garnished. Season with salt, pepper, nutmeg and pinch of sugar. Let them cook slowly until they are tender. Take out the faggot and rub them through a fine sieve, then put back in saucepan to keep warm. When ready to serve add a pint of cream, in which dilute the yolks of five raw eggs, and a piece of butter, stirring it well until the butter is melted.