Asparagus au Gratin

Ingredients

• One can green asparagus
• one cup cream sauce
• one-half cup bread crumbs
• three eggs, hardboiled
• melt three tablespoons butter
• add three tablespoons flour
• Add enough milk to make one cup liquid
• Salt and pepper to taste

Method

1. 1

   Open asparagus, pour off juice, melt butter, add flour, use juice from asparagus.

2. 2

   Combine and cook until thick.

3. 3

   Dry three slices of white bread, roll.

4. 4

   Layer asparagus, cream sauce, sliced eggs until all ingredients used, sprinkle bread crumbs on top.

5. 5

   Dot heavily with butter.

6. 6

   Cook until brown.

As published

This recipe was extracted from Natchez recipes (1900), page 29. The excerpt below is the record exactly as published.

ASPARAGUS AU GRATIN One can green asparagus, one cup cream sauce, one-half cup bread crumbs, three eggs, hardboiled. Open asparagus, pour off juice, melt three tablespoons butter, add three tablespoons flour, use juice from asparagus. Add enough milk to make one cup liquid. Combine and cook until thick. Salt and pepper to taste

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