Asperges en Petits Pois
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.
two ounces of butter, a pinch of salt, pepper, nut- meg, two pinches of sugar, and about six tablespoon- fuls of sauce veloutee (Art. 82). Mix all well to- gether, and serve very hot. 360. Asperges en Petits Pois. Cut off in pieces about the size of a pea the green ends of four bunches of asparagus, which put in two quarts of boiling water, and half an ounce of salt. Boil them rapidly, and, when thoroughly cooked, drain them, and put them in a saucepan with two ounces of but- ter, a little nutmeg, two pinches of sugar, and six tablespoonfuls of bechamel sauce
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