Asparagus Points Dressed Like Peas

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Cut the points so far only as they are perfectly tender, in bits of equal size, not more than the third of an inch in length ↝ Asparagus, raw [Vegetables and Vegetable Products]
plenty of boiling water ↝ Water, tap [Tap water]
the usual quantity of salt ↝ Salt, table, iodized [Spices and Herbs]
a few grains of carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]
a good slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
about a small teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half that quantity of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
boiling water ↝ Water, tap [Tap water]
the beaten yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (11)

Cut the points so far only as they are perfectly tender, in bits of equal size, not more than the third of an inch in length.
Wash them very clean.
Throw them into plenty of boiling water, with the usual quantity of salt and a few grains of carbonate of soda.
When they are tolerably tender, which will be in from ten to twelve minutes, drain them well, and spread them on a clean cloth.
Fold it over them, wipe them gently, and when they are quite dry put them into a clean stewpan with a good slice of butter, which should be just dissolved before the asparagus is added.
Stew them in this over a brisk fire, shaking them often, for eight or ten minutes.
Dredge in about a small teaspoonful of flour, and add half that quantity of white sugar.
Pour in boiling water to nearly cover the asparagus, and boil it rapidly until but little liquid remains.
Stir in the beaten yolks of two eggs.
Heap the asparagus high in a dish, and serve it very hot.
The sauce should adhere entirely to the vegetable as in green peas à la Française.

Original Text

ASPARAGUS POINTS DRESSED LIKE PEAS. (ENTREMETS.)

This is a convenient mode of dressing asparagus, when it is too small and green to make a good appearance plainly boiled. Cut the points so far only as they are perfectly tender, in bits of equal size, not more than the third of an inch in length; wash them very clean, 320and throw them into plenty of boiling water, with the usual quantity of salt and a few grains of carbonate of soda. When they are tolerably tender, which will be in from ten to twelve minutes, drain them well, and spread them on a clean cloth; fold it over them, wipe them gently, and when they are quite dry put them into a clean stewpan with a good slice of butter, which should be just dissolved before the asparagus is added; stew them in this over a brisk fire, shaking them often, for eight or ten minutes; dredge in about a small teaspoonful of flour, and add half that quantity of white sugar; then pour in boiling water to nearly cover the asparagus, and boil it rapidly until but little liquid remains: stir in the beaten yolks of two eggs, heap the asparagus high in a dish, and serve it very hot. The sauce should adhere entirely to the vegetable as in green peas à la Française.

Notes

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