Jerusalem Artichokes, a la Reine

Artichokes a la Reine.

Method

Wash and wipe the artichokes, cut off one end of each quite flat, and trim the other into a point; boil them in milk and water, lift them out the instant they are done, place them upright in the dish in which they are to be served, and sauce them with a good béchamel, or with nearly half a pint of cream thickened with a dessert-spoonful of flour, mixed with an ounce and a half of butter, and seasoned with a little mace and some salt. When cream cannot be procured use new milk, and increase the proportion of flour and butter.

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