Asperges au Gratin
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 360. The excerpt below is the record exactly as published.
ASPERGES AU GRATIN Dish the asparagus in rows, and coat the heads of each row with a little Mornay sauce. When all are dished, two- thirds cover the bunch with a band of buttered paper, and coat the uncovered portion with Mornay sauce. Sprinkle with grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.