Boiled Asparagus with White Sauce

Ingredients

• one bunch of asparagus
• two ounces of butter
• one ounce of flour
• one gill of milk
• two tablespoonfuls of cream
• one saltspoonfiil of salt
• one saltspoonful of pepper

Method

1. 1

   Trim and wash asparagus, boil in salted water for 20 minutes.

2. 2

   Prepare white sauce by mixing butter and flour, adding asparagus cooking liquid, then milk.

3. 3

   Stir in cream and pour over drained asparagus.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 43. The excerpt below is the record exactly as published.

two tablespoorjfuls of cream, three o'unces of grated Parmesan cheese, one grain of cayenne, one saltspoonful of white pepper, one tablespoonful of salt. A close firm head of cauliflower must be selected for this preparation and this must be first thrown into a basin of strongly salted water and left for twenty minutes in TOMA TO PAXCI. gj order that sand, grit or other foreign substances may be drawn out. Trim off the green leaves and cut the stalk squarely across about two inches below the flower, after which prepare a large saucepan by putting it over the fire, filling it two-thirds full of boiling water with a table- spoonful of salt. Into this saucepan put the cauliflower, the flower down- wards and covering it until the water boils up vigorously, when removing the saucepan cover, all should be allowed to boil rapidly for fifteen minutes. At the end of this time take the cauliflower from the water and placing it upon a gratin plate with the flower uppermost, wrap over it thickly but lightly a clean towel both to keep it hot and to absorb such moisture as may have remained in the top. Melt in a small saucepan the butter into which stir the flour, and add by degrees the cold water. When this boQs take it from the fire, add to it the cream and two ounces of the grated cheese. Season all with the cayenne and pepper, and removing the towel from the cauliflower pour this sauce over it. Sprinkle over the flower the remaining ounce of cheese and place all into a quick oven where the cheese upon the top must be allowed nicely to brown. .. ve immediately. Notes. — If Parmesan cheese cannot be obtained, any strong, old cheese that is dry enough to grate, may be used instead, In boiling all v^etables and cereals the more rapidly the water boils the more satisfactory will be the result. If a gratin-plate is not available, the cauliflower must be put upon <« plate that will stand the heat of the oven and in serving, a napkin may be laid under and prettily folded around to conceal the plate, if unsightly. 08 VEGkTASLES. Tomato Parci.— Provide for this : one quart of fresh tomatoes, two Spanish onions, four tablespoonsfuls of bread crumbs, three ounces of butter, x)ne-half tea- Spoonful of salt, one teaspoonful of pepper. The onions must have been put into boiling water and soaked over night, and when required for the preparation, they should be dried in a towel and then sliced, making the slices about a third of an inch thick. Melt in a frying-pan an ounce of the batter, and when hot, brown on both sides in it the onion slices. Slice the tomatoes and arrange a layer of them in the bottom of a vegetable dish, and over this put a layer of the browned onion. Sprinkle over this a little of the bread crumbs, season with the pepper and salt, and with these alternating layers proceed to fill the vegetable dish, leaving a top Covering of the bread crumbs. When the dish is filled, distribute the butter in small pieces over the top, and place all in a moderate oven to bake for three-quarters of an hour. Note — Canned tomatoes will answer for this faici, and when used, the half of a quart can will be sufficient, t Boiled Asparagus with White Sauce. — For this provide : one bunch of asparagus, two ounces of butter, one ounce of flour, oiie gill of milk, two table- spoonfuls of creamj one saltspoonfiil of salt, one salt- spoonful of pepper

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