Jerusalem Artichokes a la Salamander

Pare Jerusalem artichokes into three-quarter inch rounds, or else in the shape of a pigeon's egg; cook in salted water, drain and saute in butter without letting attain a color. Prepare a puree by placing some peeled Jerusalem artichokes in a saucepan to boil; drain when done, and cover over with a damp cloth; dry in the oven, then press through a sieve. Return this puree to the saucepan; season with salt, nutmeg, fresh butter and egg-yolks, and form it into a border inside a dish, either pushed through a channeled socket pocket or else modeled with the hand; lay the sauted Jerusalem artichokes in the center, strew grated parmesan over, cover with some rather thin cream bechamel sauce (No. 411), and then more parmesan; color in a brisk oven, serving it immediately after it is baked to a golden brown.