Brush the salsify clean under running water, cook in boiling salted water with a dash of vinegar for 20 to 25 minutes, rinse with cold water, then remove the skin.
Arrange the salsify on a heated platter, sprinkle with the finely chopped hard eggs and pour over the hot breadcrumbs browned in butter.
Serve as a side dish with roast chicken or veal, or with a green leaf salad as a main course (in this case, double the quantity).
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