1153. SALSIFIS, A LA CREME

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Scrape off the outside part of the salsifis until they become white.
  2. Throw them into a pan containing cold water mixed with a twentieth part of vinegar or lemon-juice to prevent them from losing their whiteness.
  3. Boil them in hot water with a little butter, mignonette-pepper, salt, lemon-juice, or vinegar.
  4. When done, drain them on a sieve.
  5. Cut them up into inch lengths.
  6. Put them into a stewpan with a ragout-spoonful of cream Béchamel sauce (No. 6), a pat of butter, a little mignonette-pepper and lemon-juice.
  7. Toss them over the fire.
  8. Dish them up in the form of a dome.
  9. Place some croûtons of fried bread or fleurons round the dish.
  10. Serve.
Original Text
1153. SALSIFIS, A LA CREME. SCRAPE off the outside part until the salsifis become white, and throw them into a pan containing cold water, mixed with a twentieth part of vinegar or lemon-juice, to prevent them from losing their white-ness; then boil them in hot water, with a little butter, mignonette-pepper, salt, lemon-juice, or vinegar. When done, drain them on a sieve, cut them up into inch lengths, and put them into a stewpan with a ragout-spoonful of cream Béchamel sauce (No. 6), a pat of butter, a little mignonette-pepper and lemon-juice; toss them over the fire, and dish them up in the form of a dome; place some croûtons of fried bread or fleurons round the dish, and serve.
Notes
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