Asparagus a la Francais
From The Samaritan cookery book, 1903
Recipe by Sally Lynn.
Presented as published in 1903. 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 The Samaritan cookery book (1903) by E. P. Watson, page 85. The excerpt below is the record exactly as published.
ASPARAGUS A LA FRANCAIS. Boil asparagus, and chop the heads and tender part of the stalk, together with a boiled onion, into small pieces ; season with salt and pepper, add the yolk of an egg, and mix. Serve on toast with melted butter
Cook this with the app: pantry check, scaling, and the assistant.