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.
paragus 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 (Art. 81), well mixed with the asparagus ends. Serve very hot. 358. Asparagus with Butter Sauce. Scrape and wash two bunches of asparagus, cut them in equal lengths, and put them in two quarts of boiling water, with a little salt. Boil them until perfectly tender, drain and serve them very hot, with a white sauce (Art. 84), or with melted butter. 359. Pointes d'Asperges au Veloutee. Cut the green ends, about an inch in length, of three bunches of asparagus
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Cook this with the app: pantry check, scaling, and the assistant.