Asparagus in a Rich Cream Sauce circa 1930From mystic_river1 6 years ago
How to make it
- 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.
- 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.
- 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.
The Cookmystic_river1 Bradenton, Florida
The Rating6 people
Great 1930 recipe love this momo High5momo_55grandma in Mountianview loved it
Great post... thanks... davewolfpackjack in Raleigh loved it
I don't NEED the cream sauce.....but...I'm going to have it! Thanks...love asparagus!pat2me in Nashua loved it
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