Asparagus Sauce

Ingredients

• the tender green heads from a bunch of asparagus
• a pint of white stock
• a slice of onion
• a small slice of carrot
• a bay leaf
• a tiny bit of mace
• a sprig of parsley
• two generous table-spoonfuls of butter
• two of flour
• salt to suit the taste
• pepper to suit the taste

Method

1. 1

   Rub the butter and flour to a cream in a saucepan, then add the seasoning and stock.

2. 2

   Heat slowly, stirring frequently, and when it begins to boil, simmer for twenty minutes.

3. 3

   Wash the asparagus tops, boil them in salted water with lemon juice for twelve minutes, drain, and rub through a fine sieve.

4. 4

   Strain the contents of the other pan over it and heat to boiling point without overcooking.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 248. The excerpt below is the record exactly as published.

Asparagus Sauce. This is nice to serve with broiled delicate meats or fish, and is also appropriate for use with roast chicken. It requires the tender green heads from a bunch of asparagus, a pint of white stock, a slice of onion, a small slice of carrot, a bay leaf, a tiny bit of mace, a sprig of parsley, two generous table-spoonfuls of butter, two of flour, and salt and pepper to suit the taste. Put the butter and flour into a saucepan, and rub them to a cream ; then add the seasoning and stock. Heat the mixture slowly, stirring frequently ; and when it begins to boil, set it back where it will only simmer for twenty minutes. Meanwhile wash the asparagus tops, and put them into a saucepan with a cupful of boiling water, half a teaspoonful of salt, and half a teaspoonful of lemon juice or vinegar. Cover closely, and boil for twelve minutes ; then drain off the water, and rub the asparagus through a fine sieve. Strain upon it the con- tents of the other pan, and heat to the boiling-point, but not beyond ; for much cooking would destroy the deli- cate green color of the asparagus. * Oyster Sauce. This is made of a solid pint of oysters, half a pint of chicken stock, a table-spoonful of lemon juice, four table- 476 MISS PARLOA'S KITCHEN COMPANION. spoonfuls of butter, two of flour, and salt and pepper in quantities to suit the taste.

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