Salsify a la Poulette

Ingredients

• two tablespoonfuls of butter
• one of flour
• a piece of onion the size of a quarter of a dollar
• a tiny bit of mace
• one-tenth of a teaspoonful of white pepper
• half a teaspoonful of salt
• a cupful and a half of white stock
• the yolks of two eggs
• a quarter of a cupful of stock
• a teaspoonful of lemon juice

Method

1. 1

   Boil the salsify as directed.

2. 2

   For the sauce, mix butter and flour in a saucepan, add onion, mace, white pepper, salt, and stock.

3. 3

   Boil for 10 minutes, then add beaten egg yolks mixed with stock.

4. 4

   Stir gently, add lemon juice, and strain.

5. 5

   Serve salsify split with sauce poured over.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 270. The excerpt below is the record exactly as published.

Salsify a la Poulette. Boil the salsify as already directed, and serve with a sauce made as follows : Put two table-spoonfuls of butter and one of flour into a small saucepan, and rub them to a smooth paste. Add a piece of onion the size of a quarter of a dollar, a tiny bit of mace, one-tenth of a teaspoonful of white pepper, half a teaspoonful of salt, and a cupful and a half of white stock. Let the mixture boil for ten minutes ; then add the yolks of two eggs, beaten with a quarter of a cupful of stock. Stir the sauce on the back of the stove — where it will not boil — for one minute ; then add a teaspoonful of lemon juice

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