The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

Home › The World's Kitchen › Jerusalem Artichokes, Cream Sauce

Jerusalem Artichokes, Cream Sauce

Peel and wash twelve sound raw Jerusalem artichokes; plunge them into a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain, dress on a vegetable dish, pour a cream sauce over them and serve.

Read next

← Potatoes, ItalienneOmelette Mousseline Au Beurre Noir →