Puree of Artichoke Bottoms and Jerusalem Artichokes

Cut out two pounds of artichoke bottoms, and blanch them in salted water, drain and mince up fine; lay this into four ounces of butter, but do not let color, then drain off the butter, and moisten with a quart of broth (No. 189); let cook slowly until the bottoms are done, and when the moisture is reduced, add one pint of bechamel (No. 409), and reduce the preparation once more, but without ceasing to stir for an instant until it becomes consistent. Season, rub through a sieve and put this puree into a saucepan to heat while stirring, but it must not boil. Just when ready to serve add four ounces of fine butter. Prepare the Jerusalem artichokes exactly the same, the only difference being that they are peeled and minced raw before frying them in butter, then finish exactly the same as for the artichoke bottoms; all purees for garnishing, should be of such consistency as not to spread.