Salsify in Sauce

Ingredients

• lukewarm milk and water
• some butter
• salt and pepper
• some flour
• sufficient stock

Method

1. 1

   Scrape and cut salsify into pieces, soak in milk and water.

2. 2

   Parboil until nearly tender.

3. 3

   In a saucepan, make a sauce with butter, flour, salt, pepper, and stock.

4. 4

   Cook the drained salsify in the sauce for twenty minutes, thickening with egg yolk before serving.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 28. The excerpt below is the record exactly as published.

salt and pepper to taste ; let them cook slowly, and when they are tender and the liquid is reduced, stir in the yolk of an egg and a tablespoonful of cream or sour milk ; stir, cover, and serve, when all the ingredients form a smooth creamy sauce. French Beam. — Boil them first in salted water till tender ; when they are quite young this will take about half an hour, if old they must be cooked longer ; drain them and put them into a saucepan or frying pan with a little hot butter, a small onion and some parsley, both finely chopped ; just before serving add a drop or two of vinegar or a squeeze of lemon. Or heat some good pork dripping in a saucepan, put the beans in with enough stock to cover them, and a piece of bacon ; cover and let the contents simmer for an hour and a half very slowly. Where canned or bottled vegetables are concerned, they should first be thoroughly well rinsed and strained ; then heated in good fat with the necessary seasoning. Cauliflowers. — These can be plain boiled, thoroughly well drained, and served with white sauce (capers are rather an improvement), or they may be treated in various other ways. For instance, after removing the leaves, stalks, etc., cut them into neat sprigs and parboil them, dip them in a batter, fry them, and serve with fried parsley; or again, use up the cold 72 cookery. remains of cauliflower by putting them in a buttered fireproof or enamelled gratin dish, sprinkle over them a little hot butter, cover them with grated cheese, and bake in the oven till a golden brown. Salsify, Scrape the roots well, cut them into suit- able pieces, and soak them at once in lukewarm milk and water to keep them from changing colour, parboil them till nearly tender as shown for peas, etc., then have ready in a saucepan a sauce made with some butter, flour, salt, pepper, sufficient stock

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