Asparagus with French Rolls
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 59. The excerpt below is the record exactly as published.
Asparagus with French Rolls. Cut off the tops of eight oval, soft, French rolls, remove the inside, in which put a little butter, and send to the oven for three or four minutes to color lightly. Fill them with the green ends of about three bunches 130 FRENCH DISHES. of asparagus, which you have previously boiled, and about half a pint of sauce Allemande
Cook this with the app: pantry check, scaling, and the assistant.