Topinambours Sauce Blanche

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Jerusalem artichokes are very simple to cook, being just boiled in salted water as one would potatoes.

Having boiled the artichokes and drained them thoroughly, put them in a hot serving-dish and pour over them a sauce prepared in the following manner.

Put a good piece of butter in a saucepan with a tablespoonful of flour, add salt and stir it over a very slow fire until the butter is melted and the flour smoothly mixed with it. Dilute with hot water, adding it little by little. Bring to the boil and let it thicken. Put the yolk of two eggs in a cup with a drop of vinegar, mix this and add it to the saucepan, stirring all the time. The sauce must be smooth and fairly thick.