Ambushed Asparagus

Ingredients

• fifty heads of asparagus
• as many stale biscuits or rolls as there are persons
• A pint or less of milk
• four well-whipped eggs
• a table-spoon of butter
• season with salt
• season with pepper

Method

1. 1

   Boil and drain asparagus.

2. 2

   Prepare stale biscuits by cutting off the tops and scooping out the insides.

3. 3

   Make a custard with milk and eggs, add butter, salt, and pepper, then mix in minced asparagus.

4. 4

   Fill biscuits with the mixture, bake for 3 minutes, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 184. The excerpt below is the record exactly as published.

AMBUSHED ASPARAGUS, Cut off the tender tops of fifty heads of asparagus; boil and drain them. Have ready as many stale biscuits or rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying tbe tops beside them, that all may dry together. Meanwhile put into a sauce-pan a sugarless custard made as follows: A pint or less of milk, and four well-whipped eggs; boil the milk first, then beat ‘ia the eggs; set over the fire and stir till it thickens, when add a table-spoon of butter, and season with salt and pepper. Into this custard put the asparagus, minced fine. Do not let it boil, but remove from the fire as soon as the asparagus is fairly in. Fill the — NAY ets VEGETABLES. _ 895 rolls with the mixture, put on the tops, fitting them carefully ; set in the oven #hree minutes, after which arrange on a dish. To be eaten hot. — 2 : Ee@es AND ASPARAGUS. Cut tender asparagus into pieces half an inch long, and _ boil twenty ninutes, then drain till dry, and put into a sauce-pan con- taining a cup of rich drawn butter; heat together to a boil, season with pepper

Cook this with the app: pantry check, scaling, and the assistant.