Jerusalem Artichokes with White Sauce

Ingredients

• 12-15 artichokes
• 12-15 Brussels sprouts
• 1/2 pint white sauce, No. 538

Instructions

1. Peel and cut the artichokes in the shape of a pear;
2. cut a piece off the bottom of each, that they may stand upright in the dish, and boil them in salt and water until tender.
3. Have ready 1/2 pint of white sauce, made by recipe No. 538;
4. dish the artichokes, pour over them the sauce, and place between each a fine Brussels sprout: these should be boiled separately, and not with the artichokes.