The Times Picayune Publishing Company

Oyster Plant a la Creme

Salsifis a la Creme

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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.