Prepare the salsifis as above, and when done, drain and cut them into pieces about three inches long: put these into a basin, with two tablespoonfuls of oil, one of French vinegar, some mignionette-pepper and salt; allow them to be steeped in this until within about ten minutes before sending to table; they must then be drained upon a napkin, dipped in some frying batter, and fried in lard made hot for the purpose; when done crisp, drain them on a cloth, dish them up on a napkin with fried parsley, and serve.