vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus and Egg Sauce
From Tried favourites cookery book, 1909
Serves 1
Serve immediately for best flavor.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 63. The excerpt below is the record exactly as published.
Asparagfus and Egg Sauce. Hold head in left hand, and scrape gently down till you get stringy ends away, then tie with thread. Drop into boiling salt and water, and boil rapidly till the heads fall to bottom of jDan. Lift them out and place in dish. Take away thread, and pour 0A’’er theni sauce prepared thus:- — Put yolks of 2 eggs in jug, with 1 ounce butter, 1 gill of cream, and juicei of ^ lemo
Cook this with the app: pantry check, scaling, and the assistant.