(2691). Artichokes - Whole-Boiled, With White Or Vinaigrette Sauce (Artichauts Entiers Bouillis, A La Sauce Blanche Ou A La Vinaigrette)

Select artichokes of a medium size; remove the hardest leaves from the base, pare the bottoms well, suppressing all the green part, then cut off the tips of each leaf straight (see Fig. 543). Put them into a saucepan of boiling salted water and cook until the leaves detach, then drain, remove the choke, and washing them in their own liquor range them on a napkin bottom downward to have them drain thoroughly; serve at the same time either a white sauce (No. 562.) or else a vinaigrette sauce (No. 634).

Boiled and cold artichokes are served with a vinaigrette sauce.

(2749). Jerusalem Artichokes A La Salamander (Topinambours A La Salamandre)

Pare Jerusalem artichokes into three-quarter inch rounds, or else in the shape of a pigeon's egg; cook in salted water, drain and saute in butter without letting attain a color. Prepare a puree by placing some peeled Jerusalem artichokes in a saucepan to boil; drain when done, and cover over with a damp cloth; dry in the oven, then press through a sieve. Return this purge to the saucepan; season with salt, nutmeg, fresh butter and egg-yolks, and form it into a border inside a dish, either pushed through a channeled socket pocket or else modeled with the hand; lay the sauted Jerusalem artichokes in the center, strew grated parmesan over, cover with some rather thin cream bechamel sauce (No. 411), and then more parmesan; color in a brisk oven, serving it immediately after it is baked to a golden brown.