Asparagus Peas

Ingredients

• a bunch of asparagus
• three cups of peas
• one cup of drawn-butter sauce
• two yolks of eggs
• half a cup of cream
• one tablespoonful of butter

Method

1. 1

   Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long.

2. 2

   Cook in boiling salted water until tender; drain, and keep the peas hot.

3. 3

   For three cups of peas, make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock.

4. 4

   Add the peas to the sauce; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter.

5. 5

   Serve on croutons of fried bread, or in cases made of shredded-wheat biscuit.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 204. The excerpt below is the record exactly as published.

two yolks of eggs, one tablespoonful of lemon juice, one tablespoonful of parsley, finely chopped, one-half a teaspoonful of salt, a dash of pepper. Method : Heat the milk and po- tatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well ; add the parsley and seasoning, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk stir the egg and butter into them; add the lemon juice and serve at once. WHITE HASHED POTATOiSS. Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock or water, scatter Rome bits of butter over the top. Cover and cook slowly, without stirring or browning, until thoroughly heated. KORNLET OYSTERS. To one cup of komlet add two well-beaten eggs, two tablespoonf uls of flour, a scant half teaspoonful of salt and a dash of paprika. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side. KORNLET OYSTERS. To one can of komlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above. CHAFING DISH DAINTIES. 479 SAUTE OF MUSHROOMS. Mrs. Gordon K. Dickinson. Put in the chafing-dish two tablespoonfuls of butter; i^hen melted^ add a tablespoonful of flour, stirring constantly. When smooth, add salt, pepper, and a tablespoonful of lemon juice, a little mushroom ketchup, and half a pint of boiling water, into which a tablespoonful of fluid beef has been dissolved. Add the mushrooms, and boil until tender. TOMATO RAREBIT. Mrs, Oeorge M. Culver. One quart tomatoes, one small onion (chopped flne) ; one-half pound cheese (cut in small pieces), four to six eggs, salt, red pepper, and mustard. Put a tablespoonful of butter in the chafing-dish and saut£ the onion, add the tomatoes and when hot stir in the cheese. When the cheese is melted add the eggs, well beaten, and the salt, pepper and mustard. Cook until thick and serve on toast. ASPARAGUS PEAS. Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long. Cook in boiling salted water until tender; drain, and keep the peas hot. For three cups of peas make one cup of drawn-butter sauce, using as liquqid the water in which the asparagus was cooked, or white stock. Add the peas to tiie sauce; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter

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