Asparagus

Ingredients

• one bundle or 100 heads of asparagus
• 1 pint of milk
• 1 head of lettuce finely shredded and cut into short lengths
• 1 medium-sized onion par-boiled and finely chopped
• 1 bay leaf
• one sprig of thyme
• 1/4 oz. of butter
• 2 tablespoonsful of flour
• the yolks of 2 eggs
• 1 teaspoonful of lemon-juice
• salt and pepper
• croutes of buttered toast or fried bread
• chopped parsley
• strips of cucumber

Method

1. 1

   Wash and trim the asparagus, tie it into 3 or 4 bundles.

2. 2

   Bring the milk to boiling point, add asparagus, lettuce, onion, bay-leaf, thyme, and salt, and simmer gently for about 20 minutes.

3. 3

   Drain asparagus, cut off points and edible parts of stalks, keep hot.

4. 4

   Strain milk, return to stew-pan, add butter and flour kneaded together, stir until smooth.

5. 5

   Beat yolks of eggs, add to sauce, stir until thickened without boiling.

6. 6

   Season to taste, add lemon juice.

7. 7

   Serve asparagus on croutes, cover with sauce, garnish with cucumber strips and parsley.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 21. The excerpt below is the record exactly as published.

ASPARAGUS (French) ®ne bundle or loo heads of asparagus, i pint of milk (or equal quantities of milk and water), i head of lettuce finely shredded and cut into short lengths, I medium-sized onion par-boiled and finely chopped, I bay leaf, one sprig of thyme, \}4 oz. of butter, 2 tablespoonsful of flour, the yolks of 2 eggs, I teaspoonful of lemon-juice, salt and pepper, croutes of buttered toast or fried bread, chopped parsley, strips of cucumber

Cook this with the app: pantry check, scaling, and the assistant.