Creamed Jerusalem Artichokes

Ingredients

• 1 lb Jerusalem artichokes
• 2 tbsp Crisco
• 2 tbsp flour
• 1 egg yolk
• 2 tsp lemon juice
• 1 1/2 cups milk
• 2 tbsp cream
• Salt and pepper to taste
• 1 tsp chopped parsley
• 1/4 cup vinegar
• 1 pint boiling milk

Method

1. 1 Wash and scrape artichokes, placing them in cold water with vinegar. Rinse and boil in boiling milk with a cup of water and salt until tender.
2. 2 Lift artichokes to a hot dish. In a saucepan, blend Crisco and flour, then add milk, salt, and pepper. Cook for five minutes.
3. 3 Remove sauce from heat. Stir in egg yolk beaten with cream and lemon juice. Pour over artichokes and sprinkle with parsley.