Asparagus Cream; Creme d'Asperges
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 110. The excerpt below is the record exactly as published.
Asparagus Cream ; Creme d'Asperges. — This dish can only be made in one of Jones Brothers' artistic moulds. Cook two bundles of green asparagus ; when ready, separate the heads and pass through a fine sieve mixing in two table- spoonfuls of veloute sauce thinned down. Prepare the white part of the asparagus the same way. Pound up, and pass through a sieve two breasts of fowls ; divide into two equal portions, and into one of these slowly mix the green puree with the addition of a gill of whipped cream ; then with the second portion, add the white puree and the same quantity of cream. Butter the mould, and place in half the green puree to fill one-quarter of the contents. Mix the remainder with half the white portion (thus giving a neutral tint), with which fill the mould to three-quarters ; afterwards pour in the rest of the white portion. Steam this prepara- tion in a pan for half an hour without allowing it to boil. Withdraw from the mould, and serve up the entree with sufficient asparagus heads to garnish the centre. Asparagus Peas. — Take a bundle of green asparagus ; when cut, it should produce a pint and a half of peas ; clear the points and stalks of small leaves ; break the asparagus and cut it in pieces a quarter of an inch long ; if very large, slit the asparagus in two. Boil the peas in an untinned two-quart stewpan full of salted boiling water (four ounces of salt to a quart of water) ; when done, drain on a cloth ; put the peas in a stewpan with two gills of melted butter, one teaspoonf ul of pounded sugar, and one pinch of salt ; thicken with two yolks of eggs, one ounce of butter, and half a gill of cream; toss over the fire till the butter is melted, put in a dish and serve. Asparagus, To boil. — Scrape the stalks clean, wash them in cold water, tie them up in bundles of about twenty-five each, cut off the stalks even at the bottom about four inches from the green part ; put them into a stewpan of boiling SAVOUBIES 159 water with a handful of salt in it ; let it boil rather quickly and skim it. From twenty to thirty minutes should be enough to do them ; but as soon as they are tender take them out of the water, or they will be spoilt. While they are boiling toast a round of a quartern loaf about half an inch thick brown on both sides ; lay it in the middle of the dish with the asparagus over it ; serve with them melted butter in which you have beaten up the yolk of an egg, but separately in a boat, or else oiled butter. In France, asparagus is much liked cold as salad, and eaten with the following sauce : — Vinegar, one tablespoonful ; oil, two ; quarter of a teaspoonful of salt ; half that of pepper. Mix well together, and add a little minced parsley. Where asparagus dishes are used, it is not necessary to send up the toast. Asperges, Moule a Creme d'.— Take about a pound of the flesh of a chicken, pass it through a mincing machine and pound in a mortar with four ounces of butter, two whole eggs and a gill of cold white sauce. Season to taste, and pass through a wire sieve. Then work the force-meat in a basin with a wooden spoon, adding gradually half a pint of double cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.