1169. ASPARAGUS, WITH WHITE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Pick the loose leaves from the heads, and scrape the stalks clean.
  2. Wash them in a pan of cold water.
  3. Tie them up in bundles of about twenty in each, keeping all the heads turned the same way.
  4. Cut the stalks even, leaving them about eight inches long.
  5. Put the asparagus in hot water with a small handful of salt in it, to boil for about twenty minutes.
  6. When done, drain them carefully upon a napkin to avoid breaking off the heads.
  7. Dish them up on a square thick piece of toasted bread dipped in the water that have been boiled in.
  8. Send to table with some white sauce (No 71) separately in a sauce-boat.
Original Text
1169. ASPARAGUS, WITH WHITE SAUCE. Pick the loose leaves from the heads, and scrape the stalks clean, wash them in a pan of cold water, tie them up in bundles of about twenty in each, keeping all the heads turned the same way; cut the stalks even, leaving them about eight inches long. Put the asparagus in hot water with a small handful of salt in it, to boil for about twenty minutes, and when done, drain them carefully upon a napkin to avoid breaking off the heads; dish them up on a square thick piece of toasted bread dipped in the water that have been boiled in, and send to table with some white sauce (No 71) separately in a sauce-boat.
Notes
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