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Salsify with Sauce

4 servings

Ingredients

• salsify roots (as needed)
• 1 tablespoons wine vinegar
• salt (a little)
• butter (a little)
• 1 tablespoons flour
• meat broth (a little)
• vinegar (a little)
• sugar (a little)
• mace (a little)
• egg yolks (a little)

Instructions

1. Prepare the salsify roots as in the previous recipe, boil them soft in boiling water with 1 tablespoon of wine vinegar, salt, and butter, and drain on a clay sieve.
2. Then sweat a piece of fresh butter with 1 tablespoon of flour until yellow, stir in meat broth, add a little vinegar, very little sugar, and mace, bring the roots to a boil in it, and stir in egg yolk before serving.
3. Alternatively, the roots can also be boiled soft in salted water with a little vinegar and served with a thick asparagus sauce.

Modernized from a treasured 19th-century German cookbook.