Asparagus Rolls

Ingredients

• a large bundle of asparagus
• six stale rolls
• half a pint of milk
• two well-beaten eggs
• a small spoonful of butter
• a little salt
• a little pepper

Method

1. 1

   Boil the asparagus until tender.

2. 2

   Hollow out the rolls and crisp them in the oven.

3. 3

   Boil milk, add beaten eggs, and stir until thick.

4. 4

   Add butter, salt, pepper, and chopped asparagus.

5. 5

   Fill the rolls with the mixture, top them, butter, and bake for three minutes.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 73. The excerpt below is the record exactly as published.

ASPARAGUS ROLLS T)OIL a large bundle of asparagus in just enough water to make it tender. Take six stale rolls, cut a neat top slice off each, and scrape all the crumb part away until they are quite hollow. Then place the rolls in the oven to become crisp, with the tops beside them. Boil half a pint of milk, and add to it two well- beaten eggs ; stir until thick, then add a small spoonful of butter and a little salt

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