Asparagus Points with Scrambled Eggs

Ingredients

• the asparagus points
• 6 eggs
• an ounce of butter
• 2 tablespoonsful of cream
• a tablespoonful of white sauce

Method

1. 1

   Cook and drain the asparagus points.

2. 2

   In a saucepan, break the eggs, season with salt, pepper, and nutmeg, add butter and cream, and mix.

3. 3

   Stir constantly over heat until thickened.

4. 4

   Remove from heat, add white sauce, and mix in asparagus.

5. 5

   Serve on a hot dish garnished with croutons.

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 with Scrambled Eggs. Cook and drain the asparagus points as directed in the foregoing recipe. Break 6 eggs in a saucepan, season with salt, pepper, a pinch of grated nutmeg- Add an ounce of butter and 2 tablespoonsful of cream and mix carefully. Put on the fire and stir constantly with a wooden spoon until it thickens. Draw the ASPARAGUS. 25 saucepan off the fire, add to the scrambled eggs a tablespoonful of white sauce

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