Salsify in Sauce

Ingredients

• sufficient of their liquor with flour
• butter
• the yolk of an egg
• half a teacupful of cream
• a few drops of anchovy essence
• a few drops of lemon juice
• some finely grated breadcrumbs

Method

1. 1

   Boil salsify in salted water until tender.

2. 2

   Drain and thicken their liquor with flour and butter to make sauce.

3. 3

   Season and stir over fire until boiling, then remove.

4. 4

   Beat yolk of egg with cream, strain, and stir into sauce without boiling again.

5. 5

   Toss salsify in sauce, fill scallop shells, add lemon juice, sprinkle breadcrumbs, and brown in oven.

6. 6

   Serve garnished with parsley.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 95. The excerpt below is the record exactly as published.

sufficient of their liquor with flour and butter to make the sauce ; season to taste, and stir it over the fire until boiling, then remove it to the side. Beat 223 BANQUETS OF THE NATIONS the yolk of an egg with half a teacupful of cream, strain it, and stir it into the sauce, which must not be allowed to boil again or it will curdle. Put the pieces of salsify into the sauce and toss them about. Add a few drops of anchovy essence. Fill some scallop shells with the salsify and sauce, squeeze in each a few drops of lemon juice, and strew some finely grated breadcrumbs over. Put them in the oven until browned, then place them on a hot dish over which has been spread a folded napkin or a fancy-edged dish paper ; garnish with parsley and serve. Sult-galamb apro Rakkal. (Pigeons with Crayfish.) Take out the bones of four young pigeons ; soak in broth, or milk, a large piece of breadcrumb (ten ounces) ; press it to extract its moisture, and bruise it with a spoon in a stewpan ; add to it a piece of butter

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