Asparagus In A Rich Cream Sauce Circa 1930 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This Asparagus recipe came from the Home Comfort Wrought Iron Range Company Cookbook that was printed around the 1930s or mid 1930s and given out with the Model CB Wrought Iron Range. This advertising ploy was heralded as of the best ever ! Read more !! Ingredients:
2 cups fresh asparagus tips, boiled in salted water |
1 cup milk |
2 eggs, beaten lightly |
1 tsp. butter |
pepper to taste |
Directions:
1. Boil 2 cups asparagus tips in salted water 15 minutes, then drain; meaantime, make a cream sauce by boiling 1 cup milk in a double boiler, then pour part of it over 2 eggs, beaten lightly, and adding this to rest of milk in boiler, stirring vigorously throughout process until sauce begins to thicken; add 1 teaspoon butter, season with pepper, and remove; arrange asparagus on toast, and pour sauce over it; or, but asparagus in small lenghts, mix with sauce, and serve in pastry patties.
2. OR... Cook asparagus as above, and serve with a sauce of 3 Tablespoons melted butter, seasoned with a little lemon juice, red pepper and salt to taste; serve on toast or croutons.
3. OR... Wash asparagus, tie in bunches, and boil until tender; arrange on warm plates or on toast; serve with sauce as above, or with thick cream tomato sauce.
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