vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus a la Chateail-roux
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 222. The excerpt below is the record exactly as published.
Asparagus a la Chateail-roux.— When the Asparagus is cooked, dry it carefully, keep it hot, and pour over it a sauce made of one ounce of butter thickened with the yolks of two eggs well beaten, a squeeze of lemon, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.