4250 Salsifis à la Crème

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the salsify keeping it slightly firm, drain and cut into 4–5 cm (2 in) lengths; the thicker pieces can be divided into two or four lengthways so that all the pieces are roughly the same size.

Place them into very thin Sauce Bechamel and cook so that by the time the salsify is tender the sauce is almost completely reduced.

Finally, add a few tablespoons of fresh cream sufficient to bring the sauce back to its normal consistency.