Asparagus Biscuit

Ingredients

• stale biscuit
• a cupful of drawn butter
• salted water

Method

1. 1

   Scoop out biscuit, dry in the oven.

2. 2

   Boil asparagus, mince and season, stir into drawn butter.

3. 3

   Fill shells and serve.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 36. The excerpt below is the record exactly as published.

Asparagus Biscuit. Peaches and Cream. Jellied Tongue. — One cup of the liquor in which the tongue was cooked, two cups good 142 FAMILY LUNCHES FOE SUMMER stock or gravy of any meat except mutton, half-box of gelatine, one gill cold water, one cup boiling water, two tablespoonfuls vine- gar, one glass sherry, a cold boiled tongue, sliced. Soak the gelatine in the cold water for two hours. Pour over it the boiling water, the stock or gravy, and the tongue liquor, heated. Unless the gravy is highly seasoned, it is a good plan to boil a bay leaf, a sprig of parsley, a slice of onion, and a few sweet herbs in a cup of water, and then to strain this, and pour it over the gelatine in- stead of using the plain boiling water. Fla- vor the jelly with the vinegar, the sherry, pepper, and salt, if the last is needed. Strain all through a cloth. When the jelly begins to harden, pour a little into a brick-shaped mould or tin pan with straight sides, first wetting the mould with cold water. Ar- range slices of tongue on this. Pour in more jelly, then place another layer of tongue, and continue thus until the supply of both is ex- hausted, making jelly the last layer. Set the mould on ice until the jelly is hard ; turn it out and slice on the table. This sounds like 143 WHAT TO EAT — HOW TO SERVE IT a fussy dish, but it is less trouble than ap- pears at first. Asparagus Biscuit. — Scoop out the inside of stale biscuit, leaving side walls and the foundation of crust. Set these hollow shells in the oven until dried. Boil asparagus tender in salted water, cut off the tops, mince and season them, and stir them into a cupful of drawn butter

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