Purée of Artichokes

Name: Purée of Artichokes (Purée d’Artichauts)
Ingredients: jerusalem artichokes; onions; celery; herbs; thyme; parsley; bayleaf; butter; single cream; light stock; new milk; pale; dripping; bread; squares; salt; clarified butter

Purée d’Artichauts

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cut a pound and a half of peeled Jerusalem artichokes in thin slices, add to them two large oni