Chapter XVIII · Vegetables and Farinaceous Products · No. 2261
2261—Salsifis Sauté
Cut it into two-inch lengths; dry them very well, and toss these in butter in an omelet-pan, until they are of a nice golden colour. Season, and dish in a timbale with fried parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2261, p. 668. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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