Asparagus forced in French Rolls

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
rolls
cream mixture
asparagus
Instructions (10)
  1. Prepare the French rolls: cut off the top crust, then remove all the crumb, being careful not to damage the crust.
  2. Fry the prepared rolls in fresh butter until brown.
  3. Prepare the cream mixture: whisk together a pint of cream, the yolks of six eggs, a little salt, and nutmeg.
  4. Cook the cream mixture over a slow fire, stirring until it begins to thicken.
  5. Prepare the asparagus: boil a hundred small asparagus spears.
  6. Cut the boiled asparagus small and add it to the thickened cream mixture.
  7. Make small holes in the top crust of the fried rolls.
  8. Fill the hollowed-out rolls with the asparagus and cream mixture.
  9. Use the reserved whole asparagus spears to decorate the top of the rolls, sticking them into the holes so they appear to be growing.
  10. Place the piece of crust back on top and stick the asparagus in.
Original Text
Aſparagus forced in French Rolls. TAKE three French rolls, take out all the crumb, by firſt cutting a piece of the top cruſt off, but be careful about the cruſt ſtill again the ſame place. Fry the rolls brown in freſh butter; then take a pint of cream, the yolks of ſix eggs beat fine, a little ſalt and nutmeg, ſtir them well together over a flow fire till it begins to be thick. Have ready a hundred of ſmall graſs boiled, then ſave enough to ſtick the rolls with, the reſt cut ſmall and put into the cream; fill the loaves with them. Before you fry the rolls, make holes thick in the top-cruſt to ſtick the graſs in; then lay on the piece of cruſt, and ſtick the graſs in, that it may look as if it was growing. It makes a pretty ſide diſh at a ſecond courſe.
Notes
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