Prepare and dress the noix as in the last, then wash and peel two dozen
middling-sized Jerusalem artichokes, give them the shape of pears, boil
them in salt and water in which you have put a piece of butter, boil
them till tender, make a small border of mashed potatoes upon your dish,
on which dress the artichokes, the thick part uppermost, scoop a piece
out of the top of each, and stick in a nicely-boiled Brussels sprout,
place the noix in the centre, glaze it and pour a thin sauce à la purée
d’artichaut (No. 90) over the artichokes and serve.