vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus a la Francaise
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 169. The excerpt below is the record exactly as published.
ASPAKAGUS. A LA FRANCAISE — Wash and boil the asparagus until tender — about 15 to 25 minutes; drain them, cut off the heads and about 2 inches of the white part of the stalks; mince them with a knife, and mix them with a small onion cut finely; add the yolk of an egg well beaten, with salt and x^epper to taste; make it hot in a stew=i3an, and dish it up on a platter, with nicely browned, buttered toast. BUTTERED ASPARAGUS.— Pour boiling water over a bunch of asparagus
Cook this with the app: pantry check, scaling, and the assistant.