Creamed Asparagus

Ingredients

• one cupful of cream or milk
• one table-spoonful of flour
• butter
• salt
• pepper

Method

1. 1

   Cook asparagus as directed in the previous recipe, boiling the water down until not more than a cupful remains.

2. 2

   Add cream or milk, thicken with flour rubbed to a paste with a little cold milk, and season with butter, salt, and pepper.

3. 3

   Serve at once.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 112. The excerpt below is the record exactly as published.

CREAMED ASPARAGUS. Cook as directed in the preceding recipe, boiling the water down until not more than a cupful remains. To this add one cupful of cream or milk, and thicken with a table-spoonful of flour rubbed to a paste with a little cold milk. Add butter, salt and pepper to taste, and serve at once. ASPARAGUS ON TOAST. Tie the stalks in a bundle, tying it in two places, and keeping the heads all one way ; then cut ofT the tough stalks, making those that remain of uniform length ; and boil the latter slowly until tender in slightly salted water. While they are boiling, prepare some thin slices of toast. Lift the asparagus from the water with two forks, lifting it by the strings, and lay it on a plat- ter. Dip the toast very quickly in the water the aspara- gus was boiled in, butter it lightly, and lay it on the serv- ing dish. Distribute the asparagus evenly over the toast, heaping it neatly. Butter generously, season with salt and pepper, and serve. A sauce is sometimes poured over the whole, and may be made as follows : One-half pint of asparagus water. One table-spoonful of flour

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