The Swedish, French, American cook book

Peel the artichokes; cut in small dices; cook [see recipe: Jerusalem Artichokes with Butter]. Make a rich cream sauce from one tablespoon butter, one heaping tablespoon flour, add one and a half cups milk, season with pepper and salt. Put the dices in the sauce, let simmer on stove a few minutes, add a little onion juice. Dish up in a vegetable dish, sprinkle with chopped parsley. Serve as a vegetable with any kind of meat. Puree of Jerusalem Artichokes Artichauts de Jerusalem, pures Peel the artichokes and cook whole [see recipe: Jerusalem Artichokes with Butter]. Drain the water off; mash through a strainer; add some butter, pepper, salt, and a little squeeze of onion. Put in a vegetable dish and sprinkle with a little chopped parsley. Serve as a vegetable with any kind of meat. Fried Jerusalem Artichokes ( Artichauts de Jerusalem, frits ) Peel the artichokes, cut in fancy shapes, dip in egg and bread crumbs, fry in hot fat. Serve as a vegetable with the meat. Artichokes with Butter ( Artichauts au Beurre ) Select nice green artichokes; trim and put in water with some salt and a small pinch of baking soda; cook from thirty to forty minutes — according to size of the artichokes. Serve raised on a platter with the beurre sauce in a sauceboat at the side as an entree. Artichokes ( Artichauts ) a la Hollandaise Select nice artichokes and cook [see recipe: Artichokes with Butter]. When done, cut in halves; remove the fluffy part of the inside and fill with a hollandaise sauce; sprinkle with chopped truffles, leave one artichoke whole as a centrepiece for the platter and arrange the halves all around. Serve as entree for luncheon or dinner after the roast. Stuffed Artichokes with Chicken, a la Hollandaise Artichauts farcis de Poulet, a la Hollandaise Cook artichokes [see recipe: Artichokes with Butter]. Cut in halves lengthwise, remove the fluffy part, stuff with chicken mousse, put in oven with some sherry and water in the pan and cook — well covered — about eight minutes. Serve on a platter, with a whole cooked artichoke in the centre and the halves around, with a hol¬ landaise sauce at the side. Stuffed Artichokes with Chicken, a la Hammond Artichauts farcis de Poulet, a la Hammond Cook artichokes [see recipe: Artichokes with Butter]; cut in halves lengthwise, remove the fluffy part. To six halves of arti¬ chokes take one cup of the white meat of a cooked chicken (cut in dices) ; add one cup very hot hollandaise or bearnaise sauce. Have the chicken hot, mix with the sauce, fill each half, decorate with Spanish pepper and truffles. Place with one whole artichoke in the centre and the halves arranged around. If the artichokes are small, open the top carefully, go down to the heart, remove the fluffy part, fill with the same filling, then stand them up. Sweetbreads can be used in place of chicken. Serve as an entree. Stuffed Artichokes ( Artichauts farcis ) a la Princesse