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Ragout Of Asparagus With Mock Meat Balls

(Entrees.) - (The Golden Age Cook Book)

Scrape and wash a bunch of asparagus, cut in pieces about an inch long

as far as the stalks are very tender, put the remainder of the stalks

with an onion into a saucepan, cover with boiling water and let it cook

until tender--about half an hour. Then mash them in the water in which

they were boiled through a colander. Put over the fire again, and when

it comes to a boil throw in the points and cook until tender. While that

is cooking make some mock meat, as given in a previous recipe, form into

balls as large as a walnut. Cook them in salted boiling water for five

minutes, drain them from the water, also the asparagus points from the

stock, put them together in a saucepan to keep hot while making a gravy.

Melt a generous heaping tablespoonful of butter in a spider, add to it

when it bubbles a large heaping tablespoonful of flour, stir well until

it becomes a dark, rich brown, taking care that it does not burn, add

the asparagus stock, season with salt and pepper--this gravy should be

like thick cream--turn it over the asparagus and meat balls, stir in a

good half tablespoonful of butter, let it come to a boil and serve on a

platter. Garnish with parsley.

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