6 artichokes Few grains cayenne
4 cups boiling water Few gratings nutmeg
2 tablespoons butter 2 tablespoons Sauterne wine
2 tablespoons flour 1 cup scalded cream
11/2 teaspoons salt 1 egg
2 cucumbers
Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.
