Chapter XVIII · Vegetables and Farinaceous Products · No. 2273
2273—Purée de Topinambours
Peel, slice, and cook the Jerusalem artichokes in butter. Rub them through a sieve, and work the purée over the fire, with two oz. of butter per lb. Add enough mashed potatoes to thicken the preparation, and complete with a few tablespoonfuls of boiling milk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2273, p. 670. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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