With a sharp knife scrape the stems of the asparagus lightly but
very clean, from within one to two inches of the green tender points ;
throw them into cold water as they are done, and when all are ready,
tie them in bunches of equal size, cut the large ends evenly, that the
asparagus may be all of the same length, and put it into plenty of
boiling water prepared by the directions of page 309. Cut a round
of bread✪ To Boil Asparagus quite half an inch thick, and after having pared off the
crust, toast it a delicate brown on both sides. When the stalks of
the asparagus are tender, lift it out directly, or it will lose both its
colour and its flavour, and will also be liable to break ; dip the toast
quickly into the water in which it was boiled, and dish the vegetable
upon it, with the points meeting in the centre. Send rich melted
butter to table with it. In France, a small quantity of vinegar is
stirred into the sauce before it is served ; and many persons like the
addition. Asparagus may be preserved for a day or two sufficiently
fresh for use, by keeping the stalks immersed in an inch -depth of
cold water ; but it is never so good as when dressed directly it is cut,
or within a few hours after
20 to 25 minutes.
Obs. — Abroad, boiled asparagus is very frequently served cold,
and eaten with oil and vinegar, or a sauce Mayonnaise.
ASPARAGUS POINTS DRESSED LIKE PEAS. (ENTREMETS.
This is a convenient mode of dressing asparagus, when it is too
small and green to make a good appearance plainly boiled. Cut the
points so far only as they are perfectly tender, in bits of equal size,
not more than the third of an inch in length ; wash them very clear}
820
MODERN COOKERY.
[chap. XVII.
and throw them into plenty of boiling water, with the usual quantity
of salt and a few grains of carbonate of soda. When they are
tolerably tender, which will be in from ten to twelve minutes, drain
them well, and spread them on a clean cloth ; fold it over them,
wipe them gently, and when they are quite dry put them into a clean
stewpan with a good slice of butter, which should be just dissolved
before the asparagus is added ; stew them in this over a brisk fire,
shaking them often, for eight or ten minutes; dredge in about a
small teaspoonful of flour, and add half that quantity of white sugar ;
then pour in boiling water to nearly cover the asparagus, and boil it
rapidly until but little liquid remains : stir in the beaten yolks of
two eggs✪ Asparagus Points Dressed Like Peas, heap the asparagus high in a dish, and serve it very hot.
The sauce should adhere entirely to the vegetable as in green peas
a la Frangaise.
TO BOIL GREEN PEAS. ✪ To Boil Green Peas
Page 292 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
With a sharp knife scrape the stems of the asparagus lightly but very clean, from within one to two inches of the green tender points ; throw them into cold water as they are done, and when all are ready, tie them in bunches of equal size, cut the large ends evenly, that the asparagus may be all of the same length, and put it into plenty of boiling water prepared by the directions of page 309. Cut a round of bread quite half an inch thick, and after having pared off the crust, toast it a delicate brown on both sides. When the stalks of the asparagus are tender, lift it out directly, or it will lose both its colour and its flavour, and will also be liable to break ; dip the toast quickly into the water in which it was boiled, and dish the vegetable upon it, with the points meeting in the centre. Send rich melted butter to table with it. In France, a small quantity of vinegar is stirred into the sauce before it is served ; and many persons like the addition. Asparagus may be preserved for a day or two sufficiently fresh for use, by keeping the stalks immersed in an inch -depth of cold water ; but it is never so good as when dressed directly it is cut, or within a few hours after
20 to 25 minutes.
Obs. — Abroad, boiled asparagus is very frequently served cold, and eaten with oil and vinegar, or a sauce Mayonnaise.
ASPARAGUS POINTS DRESSED LIKE PEAS. (ENTREMETS.
This is a convenient mode of dressing asparagus, when it is too small and green to make a good appearance plainly boiled. Cut the points so far only as they are perfectly tender, in bits of equal size, not more than the third of an inch in length ; wash them very clear,
[chap. XVII.
and throw them into plenty of boiling water, with the usual quantity of salt and a few grains of carbonate of soda. When they are tolerably tender, which will be in from ten to twelve minutes, drain them well, and spread them on a clean cloth ; fold it over them, wipe them gently, and when they are quite dry put them into a clean stewpan with a good slice of butter, which should be just dissolved before the asparagus is added ; stew them in this over a brisk fire, shaking them often, for eight or ten minutes; dredge in about a small teaspoonful of flour, and add half that quantity of white sugar ; then pour in boiling water to nearly cover the asparagus, and boil it rapidly until but little liquid remains : stir in the beaten yolks of two eggs, heap the asparagus high in a dish, and serve it very hot. The sauce should adhere entirely to the vegetable as in green peas a la Frangaise.
TO BOIL GREEN PEAS.
Records on this page
To Boil AsparagusAsparagus Points Dressed Like PeasTo Boil Green Peas