Asparagus in Ambush

Ingredients

• One quart of asparagus tops
• Nine stale breakfast rolls
• One pint of milk
• Four eggs (yolks)
• One table-spoonful of butter
• Salt
• Pepper

Method

1. 1

   Wash the asparagus tops, boil them for fifteen minutes in slightly salted water, and drain.

2. 2

   Cut the tops off the rolls, remove the crumb, and crisp them in the oven.

3. 3

   Heat milk in a double boiler, add beaten yolks thinned with milk or water, stir until creamy, then add butter, salt, pepper, and cooked asparagus.

4. 4

   Fill the rolls with this mixture, put on the tops, and serve hot.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 112. The excerpt below is the record exactly as published.

ASPARAGUS IN AMBUSH. One quart of asparagus tops. Nine stale breakfast rolls. Salt and pepper to taste. One pint of milk. Four eggs (yolks). One table-spoonful of butter

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