Asparagus Loaf With Nectar Dressing

Ingredients

• 1 can asparagus
• 2 tablespoonfuls gelatine
• 3 eggs
• 1 cup minced celery
• 1 lemon
• 1 green pepper minced
• 2 pimentoes
• Pinch red pepper
• 2 teaspoonfuls salt

Method

1. 1

   Drain asparagus, using liquid to make sauce, add enough water to make one cup.

2. 2

   Into this smooth two level tablespoons flour and two of butter, cook like white sauce, put the gelatine in while hot, have the gelatine softened in cold water first.

3. 3

   While hot pour over the beaten yolks of eggs and cook over hot water until eggs are cooked, beat whites stiff and pour the hot mixture over them, folding it in well.

4. 4

   Add all the seasoning and when it is cooked put in asparagus which has been diced, and celery, pepper and pimientos.

5. 5

   Put in ice box to get firm.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 12. The excerpt below is the record exactly as published.

Asparagus Loaf With Nectar Dressing 1 can asparagus Pinch red pepper 2 tablespoonfuls gelatine 2 teaspoonfuls salt 3 eggs 1 cup minced celery 1 lemon 1 green pepper minced 2 pimentoes

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