Jerusalem Artichoke, or Palestine Soup from Modern Cookery for Private Families by Eliza Acton
Wash and pare quickly some freshly-dug artichokes, and to preserve their colour, throw them into spring water as they are done, but do not let them remain in it after all are ready. Boil three poun...
Ingredients
- 2 to 3 minutes. boiling cream, 1 pint.
- Artichokes, 3 lbs., boiled in water: 10 minutes.
- little cayenne and salt
- Veal stock, 3 pints: 15 to 20 minutes.
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