SALSIFY PATTIES
Salsify (also named vegetable oyster), white sauce, cream, lemon-juice, seasoning, puff-paste pattie-cases, white stock, butter.
Method.—Scrape the salsify thoroughly, wash it, and cook it until tender in colourless vegetable stock; drain well and cut it into pieces of about two inches in length, pour over them a small quantity of warm butter which has been seasoned with lemon-juice, black pepper, and salt, and leave until the butter is cold. Make a small quantity of nicely-flavoured thick white sauce and mix it with an equal quantity of boiling cream (if practicable); season with salt, black pepper, nutmeg, and cayenne, and add a squeeze of lemon-juice, then put the pieces of salsify into the sauce and heat them gradually. Have ready the requisite number of pattie cases; fill them with the salsify, put them into the oven for a few moments, and serve as soon as they are thoroughly hot.