CookEat Recipe
Oyster Plant in Cream
Boiled salsify roots in cream sauce with a separate acidulated wash. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1840. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified edible salsify root; wash and handle soil contamination. Limites : Bunch size, root yield and parsley amount unknown.
Method
Steps
Step 1
Prepare No736 cream sauce once: heat its tablespoon butter and 1.5 tablespoons flour, add one gill hot milk, half gill cream, salt, cayenne and nutmeg, whisk and boil two minutes.
Step 2
Mix flour, first water and vinegar. Scrape oyster plant roots, cut stems, wash immediately in acidulated mixture and drain. Boil in second water with tablespoon salt and a whole cut lemon about forty minutes or until soft. Drain and cut to half-inch pieces.
Step 3
Add roots to prepared cream sauce with juice of quarter of a second lemon, bring to boil five minutes, serve with unquantified parsley. Oyster plant is salsify, not a shellfish ingredient.
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