Oyster Plant a la Creme

Salsifis a la Creme

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Bunch of Fresh Oyster Plant
  • ½ Pint of Cream Sauce


Wash and scrape the roots of the plant thoroughly. Then throw them into cold water immediately as you scrape them, or they will turn black and appear unpalatable. Have ready a kettle of boiling water, and cook for an hour, or longer, till tender. Drain and serve with a Cream Sauce poured over.