Asparagus and Cheese

Ingredients

• surplus asparagus
• grated cheese
• salt
• pepper
• mace
• lemon-peel
• cayenne
• bread-crumbs
• butter

Method

1. 1

   Place asparagus in a buttered fire-proof dish, layering with grated cheese and seasoning.

2. 2

   Top with white sauce flavored with mace, lemon-peel, and cayenne.

3. 3

   Finish with breadcrumbs and butter, then cook until brown.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 27. The excerpt below is the record exactly as published.

Asparagus and Cheese Surplus asparagus cooks up very pleasantly with cheese, and, indeed, serves as an entree. Put it on a fire-proof dish, which should be buttered, and scatter some grated cheese over it. Put it in layers, neatly arranged, sprink- ling grated cheese amongst it, and a dusting of salt and pepper. When you come to the top layer, make some white sauce, in which their is mace, a flavouring of lemon-peel, and cayenne. Put this over it, and then grate some bread- 92 PLAIN COOKING crumbs and put over, with grated cheese, and cover with small pieces of butter. Cook a nice brown. It is as well to warm through in the oven, and then finish under the gas grill. Serve in the dish in which it is cooked. 181. Cauliflower and Cheese Should you have some cauliflower remaining, a very pleasant way of using it up is to cook it with cheese. It is very simple, and an agreeable variety from macaroni and cheese. When the cauliflower is cooked, place it in a dish which has previously been buttered, then add white sauce, with a seasoning of mace, pepper, and salt. Grate some cheese and bread-crumbs

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