CookEat Recipe
Salsify Poulette
Tender salsify pieces in a shallot and white veal stock sauce, finished with a yolk and cream liaison.
Method
Steps
Step 1
Scrape, remove the stalks and trim one bunch of fresh edible salsify roots. Immerse in cold potable water with two tablespoons vinegar for five minutes. Drain and cut into one-inch-long pieces.
Step 2
Put the salsify in a saucepan with three pints cold water, the separate one tablespoon vinegar, one tablespoon flour and one tablespoon salt. Cover and gently boil for forty minutes as a guide, until tender, then drain on a sieve and discard this cooking liquid.
Step 3
Heat one and a half tablespoons butter in a saucepan. Add four finely chopped shallots and lightly brown for five minutes, then stir in the separate two tablespoons flour.
Step 4
Measure one and a half pints prepared white veal stock and add to the shallot mixture with half a gill pasteurized milk. Season with two saltspoons salt, one saltspoon cayenne and one saltspoon freshly grated nutmeg. Stir until the sauce comes to a boil. Add the drained salsify and half a teaspoon chopped chives. Cook for ten minutes, stirring occasionally.
Step 5
Mix one yolk separated from a commercially pasteurized shell egg with one tablespoon pasteurized cream. Lightly stir this liaison into the salsify and serve promptly in a deep vegetable dish.
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