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Other Recipes from Entrees.Welsh Rare-bit No 2Cheese Sticks No 1 Welsh Rare-bit No 1 Sweet-breads Veal Loaf Meat Salad Curried Oysters Fancy Roast Of Oysters Baked Oysters In The Shells Terrapin Stew Shrimp Stew Crab Cutlets Canapie Lorenzo Crab Creole For Four Persons Deviled Crab To Fry Soft-shelled Crabs Beef Roll Beef Loaf Pressed Chicken A Nice Luncheon Dish Chicken For Lunch Chicken Terrapin No 3 Chicken Terrapin No 2 Chicken Terrapin No 1 Brown Fish Chowder Black Bean Soup With Mock Meat Balls |
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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