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Feied Salsify, Villeeoi

Salsify seasoned with salt and pepper, coated in batter, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Feied Salsify, Villeeoi

Ingredients

Directions

Prepare

  1. Prepare and cook the salsify as directed in recipe No. 1370.

  2. Drain the salsify and place it in an earthen bowl. Season with coarse sea salt and black pepper.

Coat

  1. Once cooled, dip the salsify in a well-reduced Ailmande or Cream sauce.

  2. Arrange the salsify in a pan and set it in a cool place to let the sauce adhere.

  3. Gently dip the salsify in a light batter.

Fry

  1. Fry the salsify in hot lard until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salsify
Main vegetable that is cooked, coated, and fried as the dish itself.
Well-reduced ailmande or cream sauce
Thick sauce that clings to the salsify and forms a coating before frying.
Light batter
Forms a crisp, golden outer layer when the coated salsify is fried.
Lard
Hot frying fat that browns the batter and gives the coating its crisp texture.

The step that matters

Let the sauce set before battering. The coated salsify must rest in a cool place so the sauce adheres. If it is battered while the sauce is still soft, the batter can slide off or mix with the sauce, leaving an uneven coating that may not fry crisply.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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