Garnish of Asparagus Heads

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

heads of as many asparagus as may be required ↝ Asparagus, raw [Vegetables and Vegetable Products]
a spoonful of Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a little sugar ↝ Sugar, NFS [Sugars and honey]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]

Instructions (4)

Trim and cut the heads of as many asparagus as may be required.
Boil them green, and drain them on a napkin.
Place them in a sauta-pan with a spoonful of Allemande sauce, a little sugar, nutmeg, and a piece of glaze.
Toss them gently over the fire, and serve.

Original Text

GARNISH OF ASPARAGUS HEADS.
TRIM and cut the heads of as many asparagus as may be required, boil them green, and drain them on a napkin, then place them in a sauta-pan with a spoonful of Allemande sauce, a little sugar, nutmeg, and a piece of glaze; toss them gently over the fire, and serve

Notes

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