Asparagus with Latana Sauce

Ingredients

• the yolk of 1 hard-boiled egg
• 1 tablespoonful salad oil
• 1 tablespoonful white vinegar
• 1 even teaspoonful salt
• Ys even teaspoonful white pepper
• 1 tablespoonful fine-chopped onion
• the fine-minced white of the boiled egg
• 2 tablespoonfuls of whipped cream
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Bub fine the yolk of the hard-boiled egg, add salad oil gradually, then white vinegar, salt, white pepper, fine-chopped onion, and the fine-minced white of the boiled egg.

2. 2

   Mix all together; add whipped cream and fine-chopped parsley.

3. 3

   Serve with boiled asparagus either hot or cold.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 319. The excerpt below is the record exactly as published.

Asparagus with Latana Sauce.— Bub fine with a spoon the yolk of 1 hard-boiled egg, add gradually ly^ tablespoonful salad oil, then 1 tablespoonful white vinegar, 1 even teaspoonful salt, Ys even teaspoonful white pepper, 1 tablespoonful fine-chopped onion, the fine-minced white of the boiled egg, mix all together ; add Idst 2 tablespoonfuls of whipped cream (or 1 tablespoonful unsweetened condensed milk) and 1 tablespoonful fine-chopped parsley

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