Forced Asparagus in French Rolls

Ingredients

• three French rolls
• a pint of cream
• the yolks of six eggs
• a little salt
• a little nutmeg
• small grass boiled

Method

1. 1

   Cut the tops off the rolls and fry them in butter until brown.

2. 2

   Mix cream, egg yolks, salt, and nutmeg over low heat until thickened.

3. 3

   Add small pieces of grass to the mixture and fill the rolls.

4. 4

   Fry the rolls again, making holes in the crust to insert reserved tops.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 199. The excerpt below is the record exactly as published.

Forced Asparagus in French Rolls. Take out the crumb of three French rolls by first cutting- a piece of the top crust off, and be careful that the crust fits again the same place. Fry the rolls brown in fresh butter ; then take a pint of cream, the yolks of six eggs beaten fine, a little salt and nutmeg ; stir these Avell together over a slow fire till the mixture begins to thicken. Have prepared a hundred of small grass boiled

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