Stewed Asparagus for Sauce

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 (3)
main
Instructions (9)
  1. Scale asparagus, then cut off the heads as far as they are eatable.
  2. Boil the asparagus heads until nearly done.
  3. Strain the asparagus heads and pour cold water over them to preserve their green color.
  4. Make a good strong cullis and bring it to a boil.
  5. Add the asparagus heads to the boiling cullis five minutes before serving.
  6. Serve the sauce over tendrons of veal, lamb, etc.
N.B.
  1. Boil some asparagus tops in a little stock until tender.
  2. Rub the boiled asparagus tops through a tamis to create a pulp.
  3. Add the pulp to the cullis before adding the asparagus heads.
Original Text
Stewed Asparagus for Sauce. Scale sprue or large asparagus, then cut off the heads as far as they are eatable, boil them till nearly done, strain them, and pour cold water over to preserve them green. Then make (boiling) a good strong cullis, and put in the heads five minutes before the sauce is served up, which may be put over tendrons of veal, lamb, &c. N. B. Some tops of sprue grass may be boiled in a little stock till tender, and rubbed through a tamis. The pulp to be put to the cullis before the heads are added.
Notes
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