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Jerusalem Artichokes a

l'Italienne.

Ingredients.

Two pounds of Artichokes.

One gill of Consommé.

Two ounces of Butter.

Pepper and Salt, Nutmeg. Lemon-juice.

Italian Sauce (see Entrées).

Wash and peel the artichokes, shaping them like small pears, of even sizes. Butter a stewpan with two ounces of butter, and arrange the artichokes in circles in it, sprinkle over a little pepper, salt, nutmeg, and lemon-juice; pour one gill of consommé to them, put the lid on, and simmer gently for half an hour, basting them occasionally; they should colour a deep yellow. Just before serving, roll them in the consommé. Serve with Italian sauce round them.