Asparagus Sauce
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Asparagus Sauce.
A dozen heads of asparagus.
2 teacupfuls drawn butter.
2 eggs.
The juice of half a lemon.
Salt and white pepper.
Boil the tender heads in a very little salted water. Drain and chop them. Have ready a pint of drawn butter, with two raw eggs beaten into it; add the asparagus, and season, squeezing in the lemon-juice last. The butter must be hot, but do not cook after putting in the asparagus heads. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.
-----------
Asparagus Sauce.
A dozen heads of asparagus.
2 teacupfuls drawn butter.
2 eggs.
The juice of half a lemon.
Salt and white pepper.
Boil the tender heads in a very little salted water. Drain and chop them. Have ready a pint of drawn butter, with two raw eggs beaten into it; add the asparagus, and season, squeezing in the lemon-juice last. The butter must be hot, but do not cook after putting in the asparagus heads. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.
