Puree Of Jerusalem Artichokes Recipe

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Instructions
  1. Put a piece of butter the size of an egg into a saucepan; let it melt, then throw into it 2 bay leaves, 1 sliced onion, 3 pounds of Jerusalem artichokes washed, pared, and sliced, and half a pound of bacon in rashers.
  2. Keep these well stirred in the boiling butter for about ten minutes; then add to them, gradually, 1/2 pint of stock.
  3. Let all boil up together until the vegetables are thoroughly cooked; then add 1/2 pint more stock, stir it well, add pepper and salt, and serve with toasted sippets.

 




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