Cream Of Jerusalem Artichokes Recipe

Wash and peel enough artichokes to make a pint when cut in slices. Put

them in a saucepan with a tablespoonful of butter, let them simmer in

this for a few minutes without taking color, then cover with water and

boil until tender. Rub through a sieve, put back on the stove with a

quart of milk, and a tablespoonful of butter rubbed into a

tablespoonful--slightly heaping--of flour, season to taste with salt and

pepper, let it come to a boil. Remove from the fire and add two egg

yolks, beaten with half a cup of cream, stir rapidly, and serve at once.

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