Petits Pains aux Asperges

Ingredients

• 8 small farthing rolls
• j pint asparagus points
• 1 gill bechamel sauce
• 1 tablespoonful cream
• 1 yolk of egg
• salt
• pepper
• nutmeg
• lemon-juice

Method

1. 1

   Cut the tops off the rolls, scoop out the soft part of the crumb, and place them in the oven to get dry and crisp.

2. 2

   Boil the asparagus points in salted water until tender, drain, heat up the sauce, and put in the asparagus; season with pepper and a grate of nutmeg.

3. 3

   Beat up the yolk with a little cream, and add to the above.

4. 4

   Stir gently over the fire, long enough to bind the yolk; lastly, add just a drop or two of lemon juice, fill up the rolls with this, dish up on a folded napkin, garnish with a few sprigs of fresh parsley, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 376. The excerpt below is the record exactly as published.

Petits Pains aux Asperges. — 8 small farthing rolls or little dinner rolls, j pint asparagus points, 1 gill bechamel sauce, (No. 202), 1 tablespoonful cream, 1 yolk of egg, salt and pepper, nutmeg, lemon-juice

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