[2260—FRIED SALSIFY]
After having thoroughly drained it, cut it into three and one-half lengths, and put these on a dish.
Season with salt and pepper; add lemon juice, a few drops of oil, some chopped parsley, and leave to [marinade] for from twenty-five to thirty minutes, taking care to toss the salsify from time to time. This done, drain the lengths of salsify, dip them in some thin batter; plunge them in very hot fat, and drain them when the batter is quite dry. Dish them on a napkin with fried parsley.
N.B.—It is not absolutely necessary to [marinade] salsify; the question is one of taste.
[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.
[2262—SALSIFIS A LA CRÈME]
Proceed as directed in the case of other vegetables prepared in this way.