Butter Sauce for Asparagus
From Practical household cookery, 1891
Serves 4
This sauce is also served with cauliflower, seakale, etc.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 46. The excerpt below is the record exactly as published.
BUTTER SAUCE FOR ASPARAGUS. Prepare a butter sauce as directed, then add a gill of cream with a teaspoonful of French vinegar
Cook this with the app: pantry check, scaling, and the assistant.