Prepare and dress the fillet exactly as before, then peel fifty
Jerusalem artichokes, and turn them in the shape of small pears; boil
them nicely in salt and water, lay your fillet on a dish with a border
of mashed potatoes round it, upon which dress the artichokes, the round
part uppermost, between each artichoke place a fine Brussels sprout;
sauce the same as the last and serve.