Asparagus with Nut Gravy
From Soyer's standard cookery, 1912
Serves 4
Ensure enough stock is used to cook the asparagus.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 88. The excerpt below is the record exactly as published.
Asparagus with Nut Gravy. •Cut the young, green, small asparagus diagonally into equal lengths (like French beans), and cook lightly in fat; when slightly crisped, season with white pepper, salt, minced parsley and chervil and add a little stock; simmer gently till cooked. Now add a spoonful or so of nutril
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