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Jerusalem Artichokes, Espagnole

Peel, thoroughly wash and drain twelve Jerusalem artichokes, heat two tablespoons leaf lard in frying pan, arrange the artichokes in and slowly fry for fifteen minutes, or until a nice brown colour, turning once in a while; take up and place in a saucepan with one and a half gills demi-glace and one tablespoon Madeira wine. Carefully mix, season with half teaspoon salt, a saltspoon cayenne, cover the pan, then set in the oven for fifteen minutes. Remove, place in a deep dish and serve.