Fried Salsify
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 14. The excerpt below is the record exactly as published.
Fried Salsify. Scrape the salsify, and throw them into vine- gar and water to preserve the colour; boil them until just tender in strong salt and water. Drain them, flour each one, then dip them into a batter, and drop them into boiling fat. Fry until brown ; lift them carefully out and serve very hot, garnished with parsley. Salsifies, when boiled, may be served in vv'hite or brown sauce, or cut small and added to stews of meat. Asparagus tops a la Crenie. This is for very thin, green asparagus ; the finer kinds with thick fleshy stalks are invari- ably served with the accompaniment of pure melted butter or white sauce ; oi-, if cold, the cruet containing salt, pepper, vinegar
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Cook this with the app: pantry check, scaling, and the assistant.