Home › The Principles of Cookery › Salsify in Salad or Aspic

Salsify in Salad or Aspic

Take salsifies enough to fill a mould of the size of the dish on which the salad is to be served, then boil them in the usual way; drain and cut them the length of the mould; dress them like a chartreuse, dip them into a little aspic to stick them together all round the mould, and fill the middle with a salad of small bits of salsifies all the same size; then season with salt, pepper, a little oil, vinegar and aspic; put in also some parsley chopped very fine; toss the whole, and put the mould into ice. At dinner dip a rubber into hot water, rub the mould all round with it, and turn the salad out on a dish to serve up. If you can procure a few French beans very green, they will make the salad appear better; while haricot beans are likewise very useful.