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Side_Dishes  | Time: Altogether, 1/2 hour.
Seasonable in May, June, and July.
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Ingredients
- 100 heads of asparagus
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2 oz. of butter
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a small bunch of parsley
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2 or 3 green onions
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flour
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1 lump of sugar
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the yolks of 2 eggs
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4 tablespoonfuls of cream
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salt
| Directions
Carefully scrape the asparagus, cut it into pieces of an equal size, avoiding that which is in the least hard or tough, and throw them into cold water
Boil the asparagus in salt and water until three-parts done
Take it out, drain, and place it on a cloth to dry the moisture away from it
Put it into a stewpan with the butter, parsley, and onions
Shake over a brisk fire for 10 minutes
Dredge in a little flour, add the sugar, and moisten with boiling water
When boiled a short time and reduced, take out the parsley and onions
Thicken with the yolks of 2 eggs beaten with the cream
Add a seasoning of salt, and, when the whole is on the point of simmering, serve.
Make the sauce sufficiently thick to adhere to the vegetable |
Source: The Book of Household Management by Isabella Beeton (1859)
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