Asparagus, Ragout of

Ingredients

• young asparagus
• a little broth
• a small piece of butter
• a bunch of parsley
• a sprig of savory
• two cloves
• a couple of green onions
• a small piece of sugar
• a little cream
• a little flour

Method

1. 1

   Cut asparagus into small pieces, wash, and boil in salted water.

2. 2

   Drain, then combine with broth, butter, parsley, savory, cloves, and onions in a stew-pan for 10 minutes.

3. 3

   Thicken with yolks of eggs beaten with cream and salt.

As published

This recipe was extracted from Recipes for the million (1891), page 8. The excerpt below is the record exactly as published.

ASPARAGUS, Ragout of. — Carefully pick some young asparagus, cut into small pieces, the size of green peas, avoiding to put in hard or tough pieces ; wash in several waters, and throw into boiling water with a little salt. When nearly done, drain in a sieve ; then put into a stew-pan with a little broth, a small piece of butter, a bunch of parsley, a sprig of savory, two cloves, and a couple of green onions, and stir them over the fire for ten minutes ; add a little flour and a small piece of sugar, stirring the whole over the fire. When the asparagus is done, take out the parsley, cloves, and onions, and thicken the ragout with the yolks of eggs beaten with a little cream

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