Cook the salsifis as before, let them get cold in the stock, then take
them out, drain upon a cloth, and trim them all of equal sizes, then put
them in a basin, with a spoonful of vinegar, four of salad oil, and a
little pepper and salt, let them marinade six hours, turning over
occasionally a quarter of an hour before serving, dip each piece
separately in a fritter batter (No. 1285) and fry them in a stewpan of
hot lard, when done lay them on a cloth and dress in pyramid upon a
napkin, garnish with fried parsley, and serve.
Salsifis well cooked and tender, when cold, is very good in salad or to
ornament a mayonnaise.