Asparagus in Croustade
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 200. The excerpt below is the record exactly as published.
Asparagus in Croustade. Mix up the yolks of four eggs in some paste made of macai'oni flour, then form it into an under-crust, cut it into a band nineteen niches long and two inches and a quarter wide. With the cuttings of j^our paste form a circle ten inches in diameter, and around this put your band in form of a crous- tade, pinch up your paste into proper shape, and ornament it lightly round ; glaze it, and put it to dry in a slow oven. This done, take a fine head of asparagus
Cook this with the app: pantry check, scaling, and the assistant.