Fried Salsifis

Ingredients

• quarter of a pound of salsifis
• soak in vinegar
• three quarts of water
• a tablespoonful of olive oil
• the same quantity of vinegar
• season with salt
• pepper
• dip into batter
• fry in boiling lard

Method

1. 1

   Scrape the salsifis, soak in vinegar and water.

2. 2

   Stir flour into boiling water, add salsifis, season, and leave until cold.

3. 3

   Cut into lengths, mix with oil, vinegar, salt, and pepper.

4. 4

   Drain, dry, dip in batter, and fry until golden.

5. 5

   Drain and serve garnished with fried parsley.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 112. The excerpt below is the record exactly as published.

Fried salsifis.. Gâteau de riz. Rice cake. Roast slice of sturgeon. Either butter or oil a large sheet of paper, cover it with slices of onions, carrots, salt, pepper, chopped laurel leaves, thyme, and parsley; skin a slice of sturgeon, fold it up in this paper, cover it with a second sheet of paper, also oiled, and roast it on the spit before a slow fire; when done, remove the paper and dish up, covered with piquante sauce for fast day. Fried salsifis. Scrape the salsifis, cut off the heads, and soak in vinegar and water. Stir a quarter of a pound of flour into three quarts of water, stir over the fire until it boils, add the salsifis, season with salt, pepper, and a wine-glassful of vinegar; when done, leave until cold, after which cut up the salsifis into equal lengths, and lay them in a deep dish, with a tablespoonful of olive oil, the same quantity of vinegar, salt and pepper; drain, and dry them with a cloth, dip into batter, and fry in boiling lard

Cook this with the app: pantry check, scaling, and the assistant.