Asparagus Ragoût à la Colbert

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 – 10.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for the asparagus

three or four dozen sticks of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
the tops, and keep in cold water till required ↝ Asparagus, raw [Vegetables and Vegetable Products]
a little warm butter over them ↝ Butter, stick, unsalted [Dairy and Egg Products]

for the ragoût base

one lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
one head of endive ↝ Endive, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of herbs (bayleaf, thyme, parsley)
a handful of well washed and dried sorrel ↝ Chard, raw [Other dark green vegetables]
two finely chopped eschalots
the stalks of the asparagus ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]
two ounces of Brown and Polson’s cornflour
half a pint of thick tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]

for garnish

poached eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the points of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (10)

Cleanse three or four dozen sticks of asparagus, cut off the tops, and keep in cold water till required.
Boil the asparagus plainly for about fifteen to twenty minutes; strain them and pour a little warm butter over them.
Take one lettuce and one head of endive, and let them remain in cold water till quite crisp.
Wash and dry them well by shaking them in a clean cloth.
Put the lettuce and endive into a stewpan with two ounces of butter, a bunch of herbs (bayleaf, thyme, parsley), a handful of well washed and dried sorrel, two finely chopped eschalots, and the stalks of the asparagus.
Cover the pan over and let these ingredients draw down on the side of the stove for fifteen to twenty minutes.
Add two ounces of Brown and Polson’s cornflour and half a pint of thick tomato sauce.
Cook the whole over the stove for twenty-five minutes, occasionally stirring it.
Rub it through a fine sieve and put it in the bain marie to get hot.
Dish it up and garnish round it with poached eggs and the points of asparagus.

Original Text

Asparagus Ragoût à la Colbert.
(Ragoût d’Asperges à la Colbert.)

Cleanse three or four dozen sticks of asparagus, cut off the tops, and keep in cold water till required, boil them plainly for about fifteen to twenty minutes; strain them and pour a little warm butter over them. Take one lettuce and one head of endive, and let them remain in cold water till quite crisp, wash and dry them well by shaking them in a clean cloth, put them into a stewpan with two ounces of butter, a bunch of herbs (bayleaf, thyme, parsley), a handful of well washed and dried sorrel, two finely chopped eschalots, and the stalks of the asparagus; cover the pan over and let these ingredients draw down on the side of the stove for fifteen to twenty minutes; then add two ounces of Brown and Polson’s cornflour and half a pint of thick tomato sauce and cook the whole over the stove for twenty-five minutes, occasionally stirring it; rub it through a fine sieve and put it in the bain marie to get hot; dish it up and garnish round it with poached eggs and the points of asparagus. This is an excellent second course or luncheon dish; for a dinner of eight to ten persons the above will be sufficient without game or poultry for the second course dish.

Notes

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