First peel and then slice up a peck of Jerusalem artichokes, four onions, one head of celery; and having placed these in a stewpan with two ounces of butter and three pints of white veal stock, season with nutmeg, pepper, salt, and one ounce of sugar; boil gently for an hour, rub through the tammy or a sieve; remove the purée into a stewpan; stir it over the fire to make it hot; add a pint of cream, and serve with fried crusts, separately.