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ASPARAGUS

(Vegetables) - (The International Jewish Cook Book)







Cut off the woody part, scrape the lower part of the stalks. Wash well
and tie in bunches. Put into a deep stew-pan, with the cut end resting
on the bottom of the stew-pan. Pour in boiling water to come up to the
tender heads, but not to cover them. Add one teaspoon of salt for each
quart of water. Place where the water will boil. Cook until tender,
having the cover partially off the stew-pan. This will be from fifteen
to thirty minutes, depending upon the freshness and tenderness of the
vegetable. Have some slices of well-toasted bread on a platter. Butter
them slightly. Arrange the cooked asparagus on the toast, season with
butter and a little salt and serve at once. Save the water in which the
asparagus was boiled to use in making vegetable soup.

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Asparagus aux Milanaise

Boil large choice asparagus until tender. Put a layer of stalks upon
the dish on which they are to be served. Sprinkle with salt, pepper,
cayenne, and a little grated Parmesan cheese. Make three layers of
this and pour over all a little melted butter. Break on top a fresh
egg for each person, and put in the oven until set. Serve very hot. To
be served individually, six stalks may be placed on each dish, covered
with cheese, and an egg broken over them. Serve after placing in the
oven a few moments.

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ASPARAGUS SOUP.

Take eight pounds of gravy beef, with five pints of water, a few sweet
herbs, and an onion shred, with a little pepper and salt; when the
strength of the meat is sufficiently extracted, strain off the soup,
and add to it a bundle of asparagus, cut small, with a little chopped
parsley and mint; the asparagus should be thoroughly done. A few
minutes before serving, throw in some fried bread cut up the size
of dice; pound a little spinach to a pulp, and squeeze it through a
cloth, stir about a tea-cup full of this essence into the soup, let it
boil up after to prevent a raw taste.

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CREAM OF ASPARAGUS SOUP

Proceed as with cream of celery soup, substituting one-half bundle of
fresh asparagus or an equal amount of canned for the stalk of celery.
Or, the tips of a bundle of asparagus may be cut off for table use and
the remainder used for soup. In either case the asparagus will be better
if mashed through a colander, thus removing the woody portions.

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CANNED ASPARAGUS

Open one end of the can, as indicated on wrapper, so tips will be at
opening. Pour off the liquid and allow cold water to run over gently and
to rinse. Drain and pour boiling water over them in the can and set in a
hot oven to heat thoroughly. When ready to serve, drain and arrange
carefully on hot platter and serve same as fresh asparagus, hot on toast
or cold with salad dressing, or with "Sauce Hollandaise", poured over.

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ASPARAGUS SALAD

Boil the asparagus in salted water, being very careful not to break the
caps; drain, and pour over it when cold a mayonnaise dressing, with some
chopped parsley. Serve each person with three or four stems on a plate,
with a little mayonnaise dressing. Do not use a fork; take the stems in
the fingers and dip in the dressing.

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STEAMED ASPARAGUS (FINE)

Wash asparagus and cut off about an inch of the tough ends, scrape off
thin skin. Place pieces of asparagus tips (all in one direction) in
the top part of perforated section of a double boiler. Fill lower part
of steamer with hot water and steam about three-quarters of an hour or
less time, until tender. The fine flavor of the vegetable is retained
when steamed. When cooked tender turn out on a hot platter and pour
cream sauce over the tips, or the cream sauce may be served
separately, or the asparagus may be served on freshly toasted slices
of bread, over which the cream sauce should be poured.

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No. 154. Asparagi alla salsa Suprema (Asparagus)

Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No.
16) gravy, lemon, Parmesan.
Cut some asparagus into pieces about an inch long and cook them in
boiling water with salt, then drain and put them into a saute pan
with one and a half ounce of melted butter and sautez for a few
minutes, but first add salt, a pinch of nutmeg, and a dust of
grated cheese. Pour a little supreme sauce over them, and at the
last add a little gravy, one ounce of fresh butter, and a squeeze
of lemon juice.

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OMELET WITH ASPARAGUS TIPS

Make a plain omelet from six eggs, have ready a half pint of cream
sauce, and either a can or a bundle of cooked asparagus. Cut off the
tips, preserving the lower portions for another dish. When the omelet
is turned onto the heated platter, put the asparagus tips at the ends,
cover them with cream sauce, pour the rest of the cream sauce in the
platter, not over the omelet.

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English Creamed Asparagus.

Season a piece of fat beef; put in a stew-pan with some hot water. Let
cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and
1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and
1 cup of tomatoes; season with salt and pepper. Let all cook until
done. Serve hot.

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ASPARAGUS

Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small
quantity of boiling water; when done, press water out, mash smooth,
season with butter, pepper and salt.









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