Jerusalem Artichokes ‘Al Bianco’
Clean and cut two dozen Jerusalem artichokes into pieces about half an inch long, wash and put them into a stew-pan with half an ounce of fresh butter, and a quarter of an ounce of white pounded sugar. Put them on a slow fire for a few minutes, add four tablespoonfuls of white sauce, eight of veal broth (or milk), and simmer until the Jerusalem artichokes are soft, then skim, mix the yolk of an egg with two tablespoonfuls of milk, pour it into the stew-pan, stir quickly, and serve hot. The Jerusalem artichokes must be well cooked, but not reduced to a pulp.