A delicately flavoured dish, Salsify with Tarragon Sauce makes a perfect accom-paniment for veal, poultry or fish.
1 lb. salsify, trimmed, boiled, drained and kept warm
1 tablespoon toasted breadcrumbs
1 oz. butter
2 tablespoons flour
4 fl. oz. milk
4 fl. oz. chicken stock
4 fl. oz. single cream
1 teaspoon salt
½ teaspoon black pepper
2 teaspoon grated nutmeg
1 teaspoon dried tarragon
First make the sauce. In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, chicken stock and cream, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the salt, pepper, nutmeg and tarragon and cook for a further 5 minutes, stirring frequently.
Meanwhile, place the salsify in a medium-sized, deep serving dish. Remove the pan from the heat and pour the sauce over the salsify. Sprinkle over the breadcrumbs and serve immediately.