Chapter XVIII · Vegetables and Farinaceous Products · No. 2259
2259—Salsify or Oyster Plant (Salsifis)
There are two kinds of salsify:—the white and the black, which is also called “viper’s grass.”
After having carefully scraped and washed it, cook it in a blanc. The same preparations suit the two kinds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2259, p. 668. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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