Asparagus forced in French Rolls

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
3.0 rolls
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Take out the crumb of three French rolls, by first cutting off a piece of the top crust; but be careful to cut it so neatly that the crust fits the place again.
  2. Fry the rolls brown in fresh butter.
  3. Take a pint of cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir them well together over a slow fire until the mixture begins to be thick.
  4. Have ready a hundred of small asparagus boiled; save tops enough to stick in the rolls; the rest cut small and put into the cream.
  5. Fill the rolls with it.
  6. Before you fry the rolls, make holes thick in the top crust to stick the asparagus in; then lay on the piece of crust, and stick it with asparagus as if it was growing.
Original Text
Asparagus forced in French Rolls. Take out the crumb of three French rolls, by first cutting off a piece of the top crust; but be careful to cut it so neatly that the crust fits the place again. Fry the rolls brown in fresh butter. Take a pint of cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir them well together over a slow fire until the mixture begins to be thick. Have ready a hundred of small asparagus boiled; save tops enough to stick in the rolls; the rest cut small and put into the cream; fill the rolls with it. Before you fry the rolls, make holes thick in the top crust to stick the asparagus in; then lay on the piece of crust, and stick it with asparagus as if it was growing.
Notes
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