Fried Salsify

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For the salsify
For the batter
For serving
Alternative preparation
Alternative ingredient
Instructions (12)
  1. Boil the salsify tender.
  2. Drain the salsify.
  3. Press the salsify lightly in a soft cloth.
  4. Make some French batter (see Chapter V.).
  5. Throw the bits of salsify into the batter.
  6. Take the salsify bits out of the batter separately.
  7. Fry them until a light brown.
  8. Drain them well from the fat.
  9. Sprinkle a little fine salt over them after they are dished.
  10. Serve them quickly.
Alternative Preparation
  1. At English tables, salsify occasionally makes its appearance fried with egg and bread-crumbs instead of batter.
  2. Scorgonera is dressed in precisely the same manner as the salsify.
Original Text
FRIED SALSIFY. (ENTREMETS.) Boil the salsify tender, as directed above, drain, and then press it lightly in a soft cloth. Make some French batter (see Chapter V.), throw the bits of salsify into it, take them out separately, and fry them a light brown, drain them well from the fat, sprinkle a little fine salt over them after they are dished, and serve them quickly. At English tables, salsify occasionally makes its appearance fried with egg and bread-crumbs instead of batter. Scorgonera is dressed in precisely the same manner as the salsify.
Notes
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