Asparagus forced in French-rolls

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Rolls
Filling
Frying
Instructions (7)
  1. Cut a piece out of the crust of the tops of three French rolls, and take out all the crumb; but be careful that the crusts fit again in the places from whence they were taken.
  2. Fry the rolls brown in fresh butter.
  3. Take a pint of cream, the yolks of six eggs beat fine, and a little salt and nutmeg. Stir them well together over a slow fire till it begins to be thick.
  4. Have ready an hundred of small grass boiled, and have tops enough to stick the rolls with.
  5. Cut the rest of the tops small, put them into the cream, and fill the loaves with them.
  6. Before you fry the rolls, make holes thick in the top crusts to stick the grass in.
  7. Then lay on the pieces of crust, and stick the grass in, which will make it look as if it was growing.
Original Text
Asparagus forced in French-rolls. CUT a piece out of the crust of the tops of three French rolls, and take out all the crumb; but be careful that the crusts fit again in the places from whence they were taken. Fry the rolls brown in fresh butter: then take a pint of cream, the yolks of six eggs beat fine, and a little salt and nutmeg. Stir them well together over a slow fire till it begins to be thick. Have ready an hundred of small grass boiled, and have tops enough to stick the rolls with. Cut the rest of the tops small, put them into the cream, and fill the loaves with them. Before you fry the rolls, make holes thick in the top crusts to stick the grass in. Then lay on the pieces of crust, and stick the grass in, which will make it look as if it was growing. This makes a very handsome side dish at a second course.
Notes
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