vegetariannut-free
Asparagus Sauce
From The thorough good cook, 1895
Serves 4
Utilize the water in which asparagus has been boiled for flavor.
Presented as published in 1895. 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
- the yolks of eggs
- a dessertspoonful of flour
- a little salt
- a little nutmeg
- a piece of butter
- a sufficient quantity of the water in which the asparagus has been boiled
Method
Stir continually until thick.
Add a little lemon-juice or vinegar, but not enough to give an acid taste to the sauce.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 15. The excerpt below is the record exactly as published.
asparagus sauce out of the yolks of eggs with cream, a dessertspoonful of flour, a little salt and nutmeg, a piece of butter, and a suflficient quantity of the water in which the asparagus has been boile
Cook this with the app: pantry check, scaling, and the assistant.