Vol Au Vent of Asparagus and Eggs
From Soyer's standard cookery, 1912
Serves 4
Mushrooms, tomatoes, or green peas can be served similarly.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 88. The excerpt below is the record exactly as published.
Vol Au Vent of Asparagus and Eggs. Cut up two dozen or so heads of cooked asparagus into small pieces, and mix in a stewpan with the well-beaten yolks of two raw eggs. Flavor with pepper and salt and stir freely. Add a piece of butter, the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.