Asparagus a la Hollandaise
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.
Asparagus a la Hollandaise. Prepare and boil the asparagus in the usual way, drain carefully, and dish up, and serve them with Hollandaise sauce. This may, if liked, be poured over the tips, but it is best handed round in a sauce-boat. Asparagus Soup with Vegetables. i bundle asparagus, 2 oz. butter, 1 oz. flour, 3 pints white stock, 1 pint milk, 1 gill cream, a handful cooked green peas and beans, salt, pepper, sugar, and nutmeg. Clean the asparagus, cut off the tips, and cook separately, as they will be required for garnish. 22 HOW TO COOK VEGETABLES. Cut the tender part of the stalks into small pieces, wash them thoroughly in salted water
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