Chapter XVIII · Vegetables and Farinaceous Products · No. 2271
2271—Topinambours à l’Anglaise
Cut the Jerusalem artichokes to the shape of large olives, and gently cook them in butter, without colouration. Season them, and cohere them with a little thin Béchamel sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2271, p. 670. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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