Asparagus a la Milanese
From High living, 1904
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 22. The excerpt below is the record exactly as published.
SPARAGUS A LA MILANAISE — Cut the tops of medium-sized aspara- gus into two and a half inch lengths. Tie them in bundles and cook in salted water for ten minutes. Drain and arrange on a fire-proof platter neatly, and cover with a rich cream sauce. Sprinkle grated Parmesan cheese thickly over the top and brown in a quick oven. TIMBALE OF SPINACH AND GREEN PEAS — Cook separately one- half pound each of spinach and green peas. After draining very thoroughly, mash the vegetables through a fine sieve, also three slices of white bread, previously soaked in soup stock and squeezed dry ; add salt, pepper and paprika to taste, one-half cupful of cream, yolks of three eggs, and, lastly, the whites of three eggs beaten stiff and folded in lightly. Butter the bottom and sides of small timbale molds and dust with cracker crumbs. Fill two-thirds full with the above mixture and bake for twenty minutes in a pan set in warm water. ARTICHOKES GENOESE — Trim four good-sized artichokes
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