Asparagus Points a la Royale
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.
Asparagus Points a la Royale. Choose the large asparagus, cut it about one inch from the point. The stalks with the points off may be used for asparagus cream soup. Wash the heads, cook in salted water, drain and put in cold water. Heat up 2 tablespoonsful of allemande sauce, thicken and add the asparagus points, also some truffle cut in fine shreds. Serve in a vegetable dish, decorate with puff pastry fleurons
Cook this with the app: pantry check, scaling, and the assistant.