How to order dinner and give the dishes their French names — the 1907 course-by-course phrasebook of the Edwardian table.

Jerusalem Artichokes

1 page in this part of Menus Made Easy.

Jerusalem Artichokes

Topinambours à l'Italienne are cut in fancy shapes, cooked with butter, stock, etc., and glazed; served with Italian sauce. They are also…

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