Purée of Artichokes from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut a pound and a half of peeled Jerusalem artichokes in thin slices, add to them two large onions sliced, a little celery, a bunch of herbs (thyme, parsley, and bayleaf), and fry all together in t...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Fine-mesh sieve
- Skillet
- Mixing bowl
- Spoon
Ingredients
- jerusalem artichokes
- onions
- celery
- herbs
- thyme
- parsley
- bayleaf
- butter
- single cream
- light stock
- new milk
- pale
- dripping
- bread
- squares
- salt
- clarified butter
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