Stewed Asparagus

Ingredients

• some asparagus tips
• a spoonful of flour
• one ounce of butter
• chopped parsley
• pepper

Method

1. 1

   Cut up some asparagus tips and cook in a casserole in salt water until soft.

2. 2

   Mix a spoonful of flour and one ounce of butter and add to the asparagus, with some of the water used for boiling.

3. 3

   Use only enough water to cover the asparagus.

4. 4

   Sprinkle with chopped parsley and pepper, and serve in a deep dish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 55. The excerpt below is the record exactly as published.

Stewed asparagus Chateau potatoes Endives salad Parfait Napolitain Assorted cakes Coffee Puree of salad. (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add butter and a little cream. Aiguillettes of bass, Massena. Put four fillets of bass in a buttered pan, season with salt and pepper ; add one-half glass of white wine and one-half glass of stock, bouillon, fish broth or water, cover with buttered paper, and put in oven to bake. When done place the aiguillettes on a platter and cover with the following sauce : Heat one and one-half ounces of butter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoon- ful of Worcestershire sauce. Boil for ten minutes, then add one-half tea- spoonful of essence of anchovies, and strain through cheese cloth. Boil one dozen clams and cut in two ; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two. Put all of this in the strained sauce, and season well. Giblet sauce. Clean the giblets of chickens, turkeys, or other fowl, boil in salt water, and chop. Put in casserole two chopped onions, and two ounces of butter, and simmer for ten minutes, or until soft and yellow. Then add one tablespoonful of flour, and simmer again until brown. Add the gravy from a roast, the chopped giblets and a little of the water the giblets were boiled in. Cook for half an hour, season with salt and pepper and chopped parsley. A little sherry wine may be added before serving, if desired. Stewed asparagus. Cut up some asparagus tips and cook in a casserole in salt water until soft. Mix a spoonful of flour and one ounce of butter

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