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Ambushed Asparagus

(Vaughan’s Vegetable Cook Book)







Use one quart of the tender tops of asparagus, and be rid of the white

part, which will not cook tender, boil and drain. Cut off with care the

tops from rolls or biscuits a day old, scoop out the inside, and set the

shells and tops into the oven to crisp. Boil a pint of milk, and when

boiled stir in four eggs well whipped. As it thickens season with a

tablespoonful of butter; salt and pepper to taste. Into this mixture put

the asparagus cut up into small pieces. Fill the shells, replace the

tops, put into the oven for three minutes and serve very hot.











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