No. 595 — Jerusalem-Artichoke Sauce
English historical translation of Molokhovets recipe No. 595 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the Jerusalem artichokes as described in the general note, cut with tin cutters into small crescents or stars, or simply dice into cubes or squares, then wash.
Put into a saucepan, cover with cold water and bring to the boil once to blanch. Drain and add just enough salted boiling water to cover, allowing ¼ teaspoon of salt and ¼ teaspoon of sugar for each Russian pound.
Cook over a low heat for about an hour and drain. Meanwhile fry one spoonful of butter with ½ spoonful of flour, add to the Jerusalem artichokes, pour in two or three spoonfuls of stock or milk and stew covered until tender.
Serve garnished with beef cutlets, fried udder, fried liver, croutons or similar dishes.
To provide
1½–3 Russian pounds of kohlrabi, as printed 1–2 spoonfuls of butter | ½–1 spoonful of flour 1–2 lumps of sugar |