Jerusalem artichokes à la maître d'hôtel

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration II. Diverse, s. 168 (falt i det fri)

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1
Cook the artichokes
Cut the peeled Jerusalem artichokes into thick strips about 8 cm long. Boil them tender in the boiling meat stock with the pepper added.
2
Make the parsley butter
Work the cold butter for about 15 minutes with the squeezed lemon juice and the finely chopped parsley.
3
Serve
Stir the parsley butter into the artichokes just before serving.

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