Asparagus Sauce, For Lamb Cutlets

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 (8)

For the sauce

Green cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only ↝ Asparagus, raw [Vegetables and Vegetable Products]
half a pint of thickened veal gravy (see sauce tournée, page 106) ↝ Gravy, poultry [Dips, gravies, other sauces]
the yolks of a couple of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
salt and cayenne, or white pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt and cayenne, or white pepper ↝ Salt, table, iodized [Spices and Herbs]
salt and cayenne, or white pepper ↝ Spices, pepper, white [Spices and Herbs]

Alternative base for the sauce

an equal quantity of good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a squeeze of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Cut the tender points of young asparagus into half-inch lengths, or into the size of peas.
Wash the asparagus points well, then drain.
Throw the asparagus points into plenty of boiling salt and water.
When they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and drain the water thoroughly from them.
Put the asparagus points, at the instant of serving, into half a pint of thickened veal gravy mixed with the yolks of a couple of eggs, and well seasoned with salt and cayenne, or white pepper.
Alternatively, put the asparagus points into an equal quantity of good melted butter, adding a squeeze of lemon-juice to the butter.
The asparagus will become yellow if reboiled, or if left long in the sauce before it is served.

Original Text

ASPARAGUS SAUCE, FOR LAMB CUTLETS.

Green cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only; wash them well, then drain and throw them into plenty of boiling salt and water. When they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and drain the water thoroughly from them; 121put them, at the instant of serving, into half a pint of thickened veal gravy (see sauce tournée, page 106), mixed with the yolks of a couple of eggs, and well seasoned with salt and cayenne, or white pepper, or into an equal quantity of good melted butter: add to this last a squeeze of lemon-juice. The asparagus will become yellow if reboiled, or if left long in the sauce before it is served.

Asparagus points, 1/2 pint: boiled 10 to 15 minutes, longer if not quite tender. Thickened veal gravy, 1/2 pint; yolks of eggs, 2. Or: good melted butter, 1/2 pint; lemon-juice, small dessertspoonful, seasoning of salt and white pepper.

Notes

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