Sprue

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
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No ingredients extracted.
Instructions (3)
  1. These are the long, thin green shoots that spring up on the asparagus roots when, after blanching, these are allowed to grow naturally and uncovered.
  2. They are nicely flavoured, but of course are of no use for regular dishes, such as asperges en branches, etc., but they are excellent for garnishes, en petits pois, au gratin, en mayonnaise, in sauce, or as a filling for omelets, etc.
  3. See Asparagus.
Original Text · last edited 4 days ago
Sprue.—These are the long, thin green shoots that spring up on the asparagus roots when, after blanch- ing, these are allowed to grow naturally and uncovered. They are nicely flavoured, but of course are of no use for regular dishes, such as asperges en branches, etc., but they are excellent for garnishes, en petits pois, au gratin, en mayonnaise, in sauce, or as a filling for omelets, etc. See Asparagus. Stachys Tuberifera.—See Artichoke, Japanese.
Notes
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