Jerusalem Artichokes (Broad Hollow Farm)

Broad Hollow Farm, Westberry, L. I.

Artichokes may be boiled in hot water, salted, and served as a vegetable, with a white sauce, or as a salad, with a French dressing, or as a stuffing for fowls, or as a vegetable fried in roast-beef gravy, as they do the Irish potatoes. They are delicious in any form and should be boiled with the leaves down.

They are very nice with chicken fricassee or smothered with chicken, or with inside taken out and filled with the veal and oyster stuffing.

Jerusalem artichokes may be used in various ways and make an exquisite dish when well prepared, being delicious as a puree for a soup with cream. Steamed and allowed to get cold and prepared with French dressing they make a very good salad. In a brown chicken fricassee they improve the flavor very much. They can also be used in a beef à la mode of veal, cutting the veal about four inches square; parboiled and browned in butter and served with a white sauce, this is a great delicacy.

From page 46 of the 1904 edition.

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