No. 597 — Stuffed Jerusalem Artichokes
English historical translation of Molokhovets recipe No. 597 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and wash the Jerusalem artichokes, cut off a slice from the top and carefully scoop out the centers. Chop the removed flesh finely and fry with one spoonful of butter.
Add finely chopped roast veal or kidneys, a little beef fat or bone marrow, grated bread previously fried in butter, two chopped boiled eggs, salt, pepper and approximately two spoonfuls of sour cream. Mix thoroughly.
Stuff the hollow artichokes, replace the cut-off tops and tie with string. Arrange closely in a saucepan, pour over broth or water and cook until tender.
Remove the strings before serving and pour over the sauce in which they cooked.