Asparagus Heads a La Duchesse
From The century cook book, 1894
Serves 4
Asparagus should be of equal length and cooked just right.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 126. The excerpt below is the record exactly as published.
Asparagus Heads, a La Duchesse. In this case, the asparagus are selected of equal length, scraped at the 222 Artistic Cookery lower ends; then from the tender part, pieces one to one and one-half inches long are cut off. The asparagus is boiled in salt water or steam on a brisk fire, and done to the mo- ment. When well drained, they are placed in a flat stew- pan, with good butter, then seasoned, and moistened with a little good sauce, such as Bechamel. Then they are taken off the fire, and bound with a preparation of a few yolks of eggs, finished with a piece of butter. When dished up, they are surrounded with a garnish of Brussels sprouts, baked without sugar; which, when taken out of the oven, have to be sprinkled with a little Parmesan
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