Frenchlunch

Egg and Asparagus Tartlets

Name: Egg and Asparagus Tartlets
Cuisine: French
Ingredients: some tartlet crusts; small green asparagus cut into pieces; six green asparagus heads; a poached egg; cream sauce; half its volume of asparagus purée

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 101. The excerpt below is the record exactly as published.

EGG AND ASPARAGUS TARTLETS ARNISH the bottoms of some tartlet crusts with small green asparagus cut into pieces and cooked, and six green asparagus heads about one and a half inches in length, arranged in the tartlets in the form of a star. Place a poached egg, well coated with cream sauce, mixed with half its volume of asparagus pur6e

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