Peel ten Jerusalem artichokes, scoop them with a cutter the size of a
small marble, put them into a stewpan with two ounces of butter, and a
quarter of a spoonful of sugar; set them over a moderate fire, toss them
over until they are covered with a glaze, then add eighteen
tablespoonfuls of bechamel sauce (No. 7), and eight do. of white broth
(No. 133); boil gently, and skim well; season with a small quantity of
salt; when the artichokes are quite tender, but not broken, add two
tablespoonfuls of liaison (No. 119), stir quickly, and serve.