Asparagus in Ambush

Ingredients

• 2 bunches cooked asparagus
• 1 tbls. flour
• 1 cup scalded milk
• 1/4 t-spoon salt
• 2 eggs
• 1/8 t-spoon pepper
• 1 tbls. butter
• 6 rolls

Method

1. 1

   Cut off tops of the rolls to serve as covers.

2. 2

   Remove the crumb, dust the shells and covers with melted butter and brown in oven.

3. 3

   Make white sauce of the milk, butter and flour.

4. 4

   Cut the tender part of the asparagus fine, cook a few minutes in the white sauce; fill the rolls with the mixture, place on the tops and serve hot.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 86. The excerpt below is the record exactly as published.

ASPARAGUS IN AMBUSH. 2 bunches cooked asparagus. 1 tbls. flour. 1 cup scalded milk. I/4, t-spoon salt. 2 eggs. i/s t-spoon pepper. 1 tbls. butter. 6 rolls. Cut off tops of the rolls to serve as covers. Remove the crumb, dust the shells and covers with melted butter and brown in oven. Make white sauce of the milk, butter and flour. Cut the tender part of the asparagus fine, cook a few minutes in the white sauce ; fill the rolls with the mixture, place on the tops and serve hot. Mrs, A. C. Leonard. HOPPING JOHN. 1 pt. of cow peas. Bacon. 1 cup of rice. A small piece of minced onion. Soak the peas in cold water during the night. Put the bacon on in cold water to boil — when done, remove and put in the soaked cow peas to cook until done — then add the minced onion and a cup of well washed rice on top of the peas and the water in which cooked. The rice will be done in about thirty minutes, stir together and the mixture will be almost dry. Dr. Emma Reba Bailey, Washington, D. C. FLAVORED BEETS. 2 cups sliced cooked beets. 2 tbls. butter. 1/2 cup sugar. I/4 t-spoon salt. 1/2 cup vinegar. % tbls. corn-starch. Dissolve the corn-starch in vinegar, add sugar and salt, and let come to a boil, stirring constantly — cook five minutes, then beat in the butter, pour over the beets and serve hot. Mrs. T. F. Abercrombie, FRIED SQUASH. Wash and pare the squash ; slice about 1/2 inch thick, sprinkle VEGETABLES 163 with salt, pepper and dredge with flour, fry until a nice brown, in half butter and half lard. Cook slowly with cover over frying pan. Mrs. Newton C. Wing. STUFFED TOMATOES. Pour boiling water over firm tomatoes and skin them. Chill. Cut a hole in the top of each tomato and stuff with equal parts of baked ham (run thru meat chopper), cucumber and celery. Put spoonful of mayonnaise on top and serve on lettuce leaf. Mrs. E. H. Gillespy. TOMATO FRITTERS. 1 qt. tomatoes. Bread crumbs. 1 t-spoon salt. . 1 egg yolk. 1/4 t-spoon pepper

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