Eggs with Asparagus (CEufs aux Asperges) a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a luncheon or supper dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 382. The excerpt below is the record exactly as published.
ggs with Asparagus ((Eufs aux Asperges ) a la Hollandaise Make a rice border. Soft boil eggs four and a half minutes and when ready put around on the foundation leaving a space between each. Garnish with a strip of Spanish pepper. Have asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.