Salsifis a la Creme

Scrape off the outside part until the salsifis become white, and throw them into a pan containing cold water mixed with a twentieth part of vinegar or lemon-juice, to prevent them from losing their whiteness; then boil them in hot water, with a little butter, mignionette-pepper, salt, lemon-juice, or vinegar; when done, drain them on a sieve; cut them up into inch lengths, and put them into a stewpan with a spoonful of white sauce, a pat of butter, a little mignionette-pepper, and lemon-juice; toss them over the fire, and dish them up in the form of a dome; place some croutons of fried bread or fleurons round the dish, and serve.