---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
       2 lb Jerusalem artichokes, peeled
       1 oz Butter
       1 tb Flour
       1 c  Milk, scalded
       1    Goat cheese log
       1    Egg yolk
         pn Nutmeg
            Salt and pepper
       1 tb Bread crumbs
   Thickly slice jerusalem artichokes, and cook in salted water until
   soft. Drain.
   Make a bechamel sauce using the butter, flour and milk.  Thicken for
   15 minutes, mixing occasionally.  Add the goat cheese, mix until
   melted and blended in the sauce.  Remove from heat, add the egg yolk,
   and season to taste with nutmeg, salt and pepper.
   Preheat oven to 400 F (200 C).
   Lightly oil a small oven proof baking pan, and coat with bread crumbs.
   Arrange the jerusalem artichoke slices in one layer.  Spread the goat
   cheese mixture on the jerusalem artichoke layer.  Sprinkle additional
   bread crumbs, and bake 15 minutes or until golden.