Marie's Asparagus

Ingredients

• 2 cupfuls asparagus tips
• 1 tablespoonful butter
• 1% cupfuls milk
• 2 egg whites
• 1 teaspoonful salt
• 2 egg yolks
• % teaspoonful pepper
• % tablespoonfuls flour

Method

1. 1

   Cook the asparagus tips in a little water until they are tender.

2. 2

   Make a cream sauce from the milk, salt, pepper, butter, and flour.

3. 3

   Pour the tender asparagus on a hot platter and cover it with the thickened and seasoned milk to which the finely chopped whites of the hard cooked eggs have been added.

4. 4

   Press the yolks of the cooked eggs through a fine sieve and sprinkle them over the top of the dish.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 91. The excerpt below is the record exactly as published.

Marie's Asparagus 2 cupfuls asparagus tips 1 tablespoonful butter 1% cupfuls milk 2 egg whites 1 teaspoonful salt 2 egg yolks % teaspoonful pepper 1% tablespoonfuls flour

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