Asparagus a la Sevillienne
From The housewife's referee, 1898
Serves 4
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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 110. The excerpt below is the record exactly as published.
Asparagus a la Sevillienne ; Pointes d'Asperges a la Sevillienne. — Take some asparagus heads (previously 158 THE fiOUSEWliFE^S REI^EHEfi cooked) the size of the flutes of small asparagus moulds, stand them upright and line the mould with a coating of white aspic, fill up the mould with a mayonnaise in which a little aspic has been added, so that it can stand firm when served ; place round a dish and garnish in centre with a salad of artichoke bottoms
Cook this with the app: pantry check, scaling, and the assistant.