French Asparagus with Cream Dressing

Ingredients

• 2 lbs. of fresh or 2 qts. of water
• 1 tbsp. of salt
• % lb. of butter
• % pt. of asparagus liquor
• 2 tbsps. of flour
• 2 yolks of eggs
• % cup of sweet or sour cream
• 3 tbsps. of lemon juice

Method

1. 1

   Peeled asparagus cut into 2-inch lengths, cooked in boiling salt water for 20 minutes.

2. 2

   Drain, place in a dish, and pour dressing made by melting butter, stirring in flour, adding boiling asparagus liquor, cream, lemon juice, and yolks.

3. 3

   Do not boil after adding yolks.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 88. The excerpt below is the record exactly as published.

FRENCH ASPARAGUS WITH CREAM DRESSING. Quantity lor 6 Persons. 2 lbs. of fresh or 2 qts. of water 2 lb. can of asparagus 1 tbsp. of salt For the Dressing. % lb. o£ butter % pt. of asparagus liquor 2 tbsps. of flour 2 yolks of eggs % cup of sweet or sour cream 3 tbsps. of lemon juice Preparation: Thin stalks of asparagus may be used for this ; they are peeled and cut into 2 inch lengths, then cooked in boiling salt water for 20 minutes. The water is poured off, the asparagus put into a dish and the gravy or dressing poured over. .For the dressing melt the butter, stir in the flour and pour in gradually the boiling asparagus liquor, add sour or sweet cream, 3 teaspoonfuls of lemon juice, stirring constantly, boil 1 minute, then add the 2 yolks of eggs, but do not boil any more. — 187 — No. 6— PRESERVED ASPARAGUS WITH CREAM. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 5, French Asparagus with Cream Dressing. No. 7— GREEN ASPARAGUS. Quantity for 6 Persons. 4 lbs. of asparagus % lb. of butter

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