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Ragout aux Pointes d'Asperges
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 376. The excerpt below is the record exactly as published.
Ragout aux Pointes (V Asperges ( Steived Asparagus Points). — Cutoff the tops (green part only) of about eighteen sticks of asparagus previously cleaned, boil them in salted water for about twenty minutes, and strain. Put half an ounce of butter in a stewpan, add the tops, toss a little over the fire, moisten with a tablespoonful of bechamel sauce (No. 202) and one' of cream, season with pepper and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.