Asparagus (as cooked in France)

Ingredients

• Wash the heads
• Add i ounce of butter
• an onion to each bundle
• salt
• pepper
• the beaten yolk of an egg

Method

1. 1

   Boil asparagus in salted water for 20 minutes.

2. 2

   Drain, mince with onion, salt, pepper, and egg yolk.

3. 3

   Stir until hot, and pour over slices of toast.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.

ASPARAGUS (as cooked in France). Wash the heads and boil in salted water for 20 minutes. Drain, cut off the green or tender parts, mince it finely, with an onion to each bundle, chopped fine, salt, pepper, and the beaten yolk of an egg. Stir until hot, and pour over slices of toast. ASPARAGUS (as cooked in Spain). Boil the asparagus in salted water, drain it, and cut into equal lengths, discarding the tough parts. Arrange on a dish, and edge it with i dozen freshly poached eggs, cooked in vinegar and water. Pour With a Saucepan over the Sea over all a good sauce, HoUandaise or Bechamel or caper. Serve hot. SPINACH (as cooked in France and Germany). Plunge the spinach into boiling salted water ; when tender, drain it and chop very fine. Add to each pint, i ounce of butter

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