Chapter XVIII · Vegetables and Farinaceous Products · No. 2260
Built upon: No. 168Cooked Marinade for Venison
2260—Fried Salsify
After having thoroughly drained it, cut it into three and one-half lengths, and put these on a dish.
Season with salt and pepper; add lemon juice, a few drops of oil, some chopped parsley, and leave to No. 168, Cooked Marinade for Venison for from twenty-five to thirty minutes, taking care to toss the salsify from time to time. This done, drain the lengths of salsify, dip them in some thin batter; plunge them in very hot fat, and drain them when the batter is quite dry. Dish them on a napkin with fried parsley.
N.B.—It is not absolutely necessary to No. 168, Cooked Marinade for Venison salsify; the question is one of taste.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2260, p. 668. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →