Ragout of Asparagus

Ingredients

• one hundred grass
• two heads of endive
• a young lettuce
• a large onion
• a quarter of a pound of butter
• half a pint of gravy
• a little pepper
• a little salt
• a little flour

Method

1. 1

   Clean and cut the asparagus, endive, lettuce, and onion.

2. 2

   Melt butter in a stew-pan, add vegetables, and fry for ten minutes.

3. 3

   Season with pepper and salt, add flour, and pour in gravy.

4. 4

   Let stew until thick, then serve with small tops for garnish.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 200. The excerpt below is the record exactly as published.

Ragout of Asparagus. Take one hundred grass, scrape and clean them, and throw them into cold water ; cut them as far as they are good and green ; pick and wash clean and cut very small two heads of endive ; take also a young lettuce, clean washed and cut small, and a large onion, peeled and cut small. Put a quarter of a pound of butter into a stew- pan, and when it is melted, throw in the above ingredients. Toss them about, and fry them ten minutes. Season them with a little pe^Dper and salt, shake in a little flour, again toss them about, and pour in half a pint of gravy. Let them stew till the sauce is very thick and good, and then pour all into your dish. You may make use of a few of the small tops of the grass for garnish. 52. Articliokes k la St. Cloud, Trim and boil them till the chokes come out; then drain and let them cool; have ready as many small pigeons Y 2 372 THE THOROUGH GOOD COOK. stewed and well-seasoned as you have artichokes, each of which must be stuffed with a pigeon ; dip them in good batter made of flour, eggs, a spoonful of oil, and a little salt ; fry in a very hot pan with plenty of dripping. 53. Artichokes, Bordeaux Fashion. Trim your artichokes and blanch twenty minutes, place them in cold water, then scoop out the interior with the handle of a spoon, taking out every particle from the in- side, and have ready the following sauce : — Peel thirty large button onions and cut them in rings, put them in a stew- pan with a little oil, and fry of a light yellow colour; add half a pint of white sauce and two tablespoonfuls of bread- crumbs, mix well, then add eighteen stoned olives and the fillets of four anchovies well washed; stew until all is well cooked, then season with a little pepper

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