JERUSALEM ARTICHOKE SAUCE

l lb Jerusalem Artichokes

1 cup Madeira

2 cups veal stock

1 cup brandy

Cut artichokes into 1 inch pieces. Cook in stock on medium till tender, about 45 minutes. Add Madeira and brandy and cook till sauce is reduced by one half. Remove artichokes from pan and puree in blender. Return to saucepan and continue cooking. Add 2 Tblsp cream and salt to taste. You may add cognac or chicken stock to finish.