Boiled Asparagus with White Sauce

Ingredients

• one bunch of asparagus
• two ounces of butter
• one ounce of flour
• one gill of milk
• two table-spoonfuls of cream
• one salt-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Trim and wash the asparagus, then boil in covered boiling water for 20 minutes.

2. 2

   For the sauce, melt butter and mix with flour, gradually adding 1.5 gills of asparagus cooking liquid.

3. 3

   Stir until boiling, then add milk and boil for 2 more minutes.

4. 4

   Season with salt and pepper, then stir in cream.

5. 5

   Drain asparagus and serve with sauce.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 74. The excerpt below is the record exactly as published.

BOILED ASPARAGUS WITH WHITE SAUCE. 105 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 butter, 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 farci, and when used, the half of a quart can will be sufficient. Boiled Asparagus with White Sauce. — For this pro- vide one bunch of asparagus, two ounces of butter, one ounce of flour, one gill of milk, two table-spoonfuls of cream, one salt-spoonful of salt, one salt-spoonful of pepper

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