Asparagus Peas

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Scale sprue grass, cut it into pieces the bigness of peas as far as the green part extends from the heads, and wash them.
  2. Put the prepared asparagus into a stewpan.
  3. Add half a pint of hot water lightly salted to a quart of asparagus peas.
  4. Boil them till three parts done.
  5. Strain the mixture and preserve the liquor.
  6. Boil the liquor down until it is nearly reduced.
  7. Add three ounces of fresh butter, half a gill of cream, a little sifted sugar, flour, and water to the reduced liquor, sufficient to make it of a proper thickness.
  8. Add the asparagus peas to the sauce.
  9. Stew them until tender.
  10. Serve them up with the top of a french roll toasted and buttered placed underneath them in a dish.
Original Text
Asparagus Peas. Scale sprue grass, cut it into pieces the bigness of peas as far as the green[156] part extends from the heads, and wash and put them into a stewpan. To a quart of grass peas add half a pint of hot water lightly salted, and boil them till three parts done; after which strain and preserve the liquor, which boil down till nearly reduced, and put to it three ounces of fresh butter, half a gill of cream, a little sifted sugar, flour, and water, sufficient to make it of a proper thickness; add the peas, stew them till tender, and serve them up with the top of a french roll toasted and buttered put under them in a dish.
Notes
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