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Fried Salsify, Villeroi

Fried salsify coated in light batter and served with Allemande or cream sauce.

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 ↓

Fried Salsify, Villeroi

Ingredients

Directions

Prepare

  1. Prepare the salsify.

  2. Cook the salsify as directed in a previous recipe.

  3. Drain the salsify.

  4. Place the salsify in an earthen bowl.

  5. Season the salsify with coarse sea salt and black pepper.

  6. Let the salsify cool.

Coat

  1. Dip the cooled salsify in a well-reduced Allemande or cream sauce.

  2. Arrange the salsify in a pan.

  3. Place the pan in a cool area to let the sauce adhere.

  4. 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, forming the body of the dish.
Allemande or cream sauce
Well-reduced sauce that clings to the salsify and forms a coating under the batter.
Light batter
Thin coating that fries to a crisp, golden outer layer around the sauced salsify.
Lard
Hot frying fat that transfers heat quickly and browns the batter surface.

The step that matters

Let the sauced salsify rest before battering. Letting the sauce cool and set in a cool place helps it adhere to the salsify. If the sauce is still warm or loose, the batter can slide off or the coating can turn greasy when fried.

“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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