Salsify, “Salsifis a la Bourgeoise.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Blanch the salsify. If the vegetables are hard, blanch them in a "blanc," which is a preparation of flour, butter, a little vinegar, thyme, bay-leaf, and parsley.
  2. Trim salsify into lengths.
  3. Put the trimmed salsify with French melted butter in a stewpan on the fire.
  4. Cook for 5 minutes before serving.
  5. Add a liaison of the yolks of 3 eggs, beaten up with a little cream.
  6. Take care not to boil the sauce, or it will curdle and spoil.
  7. Season well.
  8. Serve the sauce over the salsify.
  9. Mrs. Wellington mellows the salsify by putting a piece of fresh mutton suet the size of an egg with the water that cooks it.
Original Text
Salsify, “Salsifis a la Bourgeoise.” (Cataldi.) Blanch the vegetables; if hard, blanch them in a “blanc,” that is, in a preparation of flour, butter, a little vinegar and thyme, bay-leaf and parsley. Trim salsify in lengths and put them with French melted butter (see Melted Butters. &c.) in a stewpan on the fire 5 minutes before serving add a liaison of the yolkes of 3 eggs, beaten up with a little cream. Take care it does not boil or the sauce will curdle and spoil. Season well and serve the sauce over the salsify. Mrs. Wellington (1886) mellows the salsify by putting a piece of fresh mutton suet the size of an egg with the water that cooks it.
Notes
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