Asparagus with Dutch Sauce

Ingredients

• a tablespoonful of butter
• a tablespoonful of flour
• a pint of boiling water
• three tablespoonfuls of oil
• two tablespoonfuls of butter
• one tablespoonful of vinegar or lemon-juice
• the yolks of two raw eggs
• salt
• white pepper

Method

1. 1

   Wash asparagus, scrape off woody parts, tie in bunches, boil in salted water until tender, then drain.

2. 2

   For Dutch sauce, heat butter and flour until bubbling, gradually stir in boiling water, season with salt and white pepper, then add oil, butter, vinegar or lemon juice, and egg yolks.

3. 3

   Serve sauce immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 221. The excerpt below is the record exactly as published.

ASPARAGVS WITH DUTCH SAUCE. After washing asparagus, scrape off the woody portion of the stalks, or cut it off entirely, and tie the asparagus in small bunches ; put it over the fire in salted boiling water, and boil it until it is tender ; then drain it, and serve it on a napkin, or on toast, sending a dish of white or Dutch sauce, or melted butter, to the table with it. The toast served under asparagus is designed to absorb the water from it. To make Dutch or HoUandaise sauce, put over the fire a tablespoonful each of butter and flour, and stir them until they bubble, then gradually stir in a pint of boiling water ; when the sauce boils, season it palatably with salt and white pepper, and draw the saucepan to the side of the fire where the sauce cannot boil ; then stir in three tablespoonfuls of oil, drop by drop, or two tablespoonfuls of butter, one table- spoonful of vinegar or lemon-juice, and finally the yolks of two raw eggs

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