Oyster Plant in Cream Sauce

Ingredients

• a bunch of salsify
• lemon juice or vinegar
• a thin white sauce

Method

1. 1

   Wash and scrape salsify, placing it in cold water with lemon juice or vinegar.

2. 2

   Cut into half-inch slices, cook in boiling water until soft, drain, and add to white sauce.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 79. The excerpt below is the record exactly as published.

a thin white sauce, and serve in crustards of bread. VEGETABLES. 171 Crustards. Cut rounds of bread one and one-half inches thick, and shape with a knife by removing the center to form a cup. Fr}^ in deep fat, or dip in melted butter and toast a golden brown in the oven. Fill with creamed asparagus. Asparagus a la Hollandaise. Prepare as directed. Tie in bunches and boil heads up in salted water until tender. Drain and pour over the tips a sauce Hollandaise. This is a nice vegetable course for a dinner. Asparagus with Poached Eggs. Prepare and boil in salted water until tender. Drain and arrange on squares of toast, dipped in the water where the asparagus was cooked, and on each service put a nicely poached egg and enough melted butter to season. This makes a nice dish for luncheon where meat is not served. Cucumbers. The cucumber as it grows fresh and crisp is the best form to serve it for the table, but it is often cooked. We find it in the market all the year round, from the garden during the summer months and hot-house and Southern markets during the winter. Stuffed Cucumbers. Select large cucumbers of uniform size, cut them into halves, and with a spoon and the vegetable knife remove the seeds. Stand in cold water until crisp. Drain and fill with chicken force-meat, using equal 172 SCIENTIFIC COOKING. parts of. minced chicken and soft crumbs. Season rather highly, using paprika, salt and white pepper, and moisten with egg. Place upright on a trivet, and half surround with white stock, and cook for three- quarters of an hour. A good way to keep them in posi- tion is to place them in small wire basket, and rest the basket on the trivet. Fried Cucumbers. Select cucumbers with very small seeds. Pare and slice in slices about one-fourth inch thick, season with salt and pepper, crumbs and egg, and fry in deep fat. This tastes something like eggplant, but not so good. Salsify or Oyster Plant. The salsify is an underground root, and is very nice to make a variety in the menu during the winter. To prepare it we wash, scrape and put it in cold water, with lemon juice or vinegar in the water to keep it from discoloring. Oyster Plant in Cream Sauce

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