Asparagus Fricassee
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.
Asparagus Fricassee. Proceed to clean and bundle the asparagus ; tie in the usual way. Cut off the hard portion, and see that the skin of the white part is carefully peeled off, else it will cat tough. Boil them till three-parts done, and finish cooking in a well-seasoned white sauce
Cook this with the app: pantry check, scaling, and the assistant.