Chopped Asparagus with Cream

Ingredients

• some green asparagus
• butter
• a lump of sugar
• an onion
• not more than three tablespoonsful of water
• either yolks of egg or cream

Method

1. 1

   Cut up some green asparagus into small pieces, blanch in boiling water for three minutes, simmer in a saucepan for half an hour, with butter, a lump of sugar, an onion, and not more than three tablespoonsful of water; remove the onion, and thicken the sauce with either yolks of egg or cream.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 64. The excerpt below is the record exactly as published.

Chopped asparagus with cream. Tourte aux abricots. Apricot tart. Chickens à l’Italienne. Chop up the livers of your chickens with some parsley, chives, mushrooms, scraped bacon, a lump of butter, mixed herbs, and spice ; stuff the chickens with this, brown for a few minutes in a little butter, cover with slices of bacon and buttered paper, and roast. Blanch some parsley, chive and tarragon-leaves, drain carefully, chop very fine, and place in a saucepan with a tumbler of white wine, half a tumbler of olive oil, two chopped anchovies, half a lemon cut up into dice, a pinch of coarse black pepper and salt; warm and thicken with gravy and four yolks of egg. When the chickens are roasted, dish up, and pour this sauce over them. Serve very hot. Chicken fritters. Cut up some pieces of cold roast chicken, soak for an hour in vinegar, salt and pepper, dip into batter, and fry in boiling lard. Dish up, garnished with fried parsley. Hand tomato sauce in a sauceboat. Cm ‘ THE 366 BALLS OF FARE. 157 JUNE 5. Potage paysanne. Peasant soup. . Abatis de volaille. Turkey or chicken giblets. Rosbif garni de pommes nouvelles. Roast beef and new potatoes, Langouste sauce au homard. Sea crayfish, lobster sauce. Fèves à la sarriette. Broad beans with cream. Omelette aux cerises. Cherry omelet. Turkey or chicken giblets. Take either some turkey or chicken giblets, gizzards, and livers, scald, clean, and cut them up into pieces, do not use the heads. Warm in a saucepan with butter; when brown, add five ounces of bacon, cut into four pieces, brown them also ; remove the giblets and bacon, stir a little flour into the butter, and when thick add two tumblersful of water ; season with salt, pepper, thyme, laurel-leaves, and an onion stuck with cloves ; simmer the giblets in this sauce for two hours. Blanch a dozen turnips in boiling water for a quarter of an hour, drain and add to the stew, with some sliced carrots, potatoes, chopped celery, and two lumps of sugar; when cooked, clear the sauce of all grease and serve very hot. Braised sheep’s tongues. Scald the tongues and lard them, braise (see 28th of May), and when cooked, pass the sauce and vegetables through a tammy ; pour over the tongues and serve, garnished with either gherkins or capers. Chopped asparagus with cream. Cut up some green asparagus into small pieces, blanch in boiling water for three minutes, simmer in a saucepan for half an hour, with butter, a lump of sugar, an onion, and not more than three tablespoonsful of water ; remove the onion, and thicken the sauce with either yolks of egg or cream

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