Asparagus Sauce for Lamb Cutlets
From Modern cookery, in all its branches, 1884
Serves 4
Asparagus will turn yellow if reboiled or left in sauce too long.
Presented as published in 1884. 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
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 131. The excerpt below is the record exactly as published.
ASPARAGUS SAUCE, FOR LAMB CUTLETS. Green cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only ; wash them well, then drain and throw them into plenty of boiling salt and water. When they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and drain the water thoroughly from them ,• CHAP. V.] SAUCES, 121 put them, at the instant of serving, into half a pint of thickened veal gravy (see sauce tournee ), mixed with the yolks of a couple of eggs, and well seasoned with salt and cayenne, or white pepper, or into an equal quantity of good melted butter : add to this last a squeeze of lemon-juice. The asparagus will become yellow if reboiled, or if left long in the sauce before it is served. Asparagus points, \ pint: boiled 10 to 15 minutes, longer if not quite tender. Thickened veal gravy, \ pint ; yolks of eggs, 2. Or : good melted butter, £ pint ; lemon-juice, small dessertspoonful, sea- soning of salt and white peppe
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Cook this with the app: pantry check, scaling, and the assistant.