Hop Stalks or Points Fried and with Viennese Sauce

Select the white parts of some young hops; these should be picked from the 15th of May to the 15th of June; blanch them in boiling water with salt, drain and lay them on a dish to season with salt and lemon juice, roll in rice flour, dip them in frying batter (No. 137), not too thick, plunge into hot fat, and when done drain, salt and serve.

Viennese.—After the hops have been cooked in salted water, drain well and place them in a vegetable dish, covering over with Viennese sauce (No. 558).