Asperges d la Vinaigrette

Ingredients

• 3 tablespoonfuls of best olive oil
• 1 tablespoonful of best French tarragon vinegar
• 1 teaspoonful of chilli vinegar
• 1 teaspoonful of finely chopped parsley
• 1 teaspoonful of finely chopped chervil
• 1 teaspoonful of finely chopped tarragon
• 1 teaspoonful of finely chopped gherkins
• Season with salt and pepper

Method

1. 1

   Cook the asparagus in water, place on a sieve to cool, and chill.

2. 2

   Serve with vinaigrette sauce made by mixing olive oil, tarragon vinegar, chilli vinegar, parsley, chervil, tarragon, gherkins, salt, and pepper.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 375. The excerpt below is the record exactly as published.

Asperges d la Vinaigrette. — Cook the asparagus in water, place it on a sieve, and let it get cold. Dish up and put the dish on the ice till wanted. Serve with a vinaigrette sauce, com- posed of 3 tablespoonfuls of best olive oil, 1 tablespoonful of best French tarragon vinegar, 1 teaspoonful of chilli vinegar, 1 teaspoonful of finely chopped parsley, chervil, and tarragon, 1 teaspoonful of finely chopped gherkins. Season with salt and pepper

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