Asparagus Or Celery Soup
Six bunches of asparagus, cooked thoroughly and pressed through a
sieve; one quart of milk, half pound butter, and four tablespoons
flour. Mix flour and butter together, and let boil five minutes, then
add the milk, then the asparagus, stirring well but not boiling.
Season with salt and pepper to taste. If not perfectly white, strain
again, and serve hot. If celery is used, three bunches are
sufficient; the soup to be made same as above.--Mrs. Hugh Parry.
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Artichokes With Sauce
(Carciofi in salsa) Remove the hard leaves of the artichokes, cut the points and skin the stalk. Divide each artichoke into four parts or six if they are big, and put them on the fire with butter in proportion, seasoning with salt and pepper. Sha... Artichokes With Sauce Royale
3 pounds artichokes. 1/2 pint water. 3/4 teaspoon salt. 1 pint sauce No. 172. Wash and peel the artichokes, and boil for twenty minutes in the salt and water. Should any of the water then remain, leave lid off for a few minutes to allow... Artificial Cream And Curd
A pint of good new milk, nine whites of eggs beat up, and well stirred and mixed with the milk; put it on a slow fire to turn; then take it off, and drain it through a fine sieve, and set it into a basin or mould. To make the cream for it, take a pi... 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 ... Asparagus
Cut the tender part into short pieces. Cover with boiling water, and boil until done. Season with salt and pepper, and serve with most of juice; or, if preferred, serve with a cream dressing. ... Asparagus
(Sparagi) Asparagus can be prepared in many different ways, but the simplest and best is that of boiling them and serving them seasoned with olive oil and vinegar or lemon juice. However there are other ways as, for instance, the following: Put t... Asparagus
At early morn, I to the market haste, (Studious in everything to please thy taste); A curious fowl and _'sparagus_ I chose, (For I remembered you were fond of those). GAY. Boil asparagus in salt and water till... Asparagus
Scrape and wash as much asparagus as is needed, cut the stalks the same length, tie in bunches and put over the fire in boiling water, and when nearly done add a little salt. Boil until perfectly tender, drain, put in a dish, remove the strings and ... Asparagus
Cut the white part of the stalks off, and throw it away--cut the lower part of the stalks in thin slices if tough, and boil them eight or ten minutes before the upper part is put in. Lay the remainder compactly together, tie it carefully in small bu... Asparagus
Scrape the asparagus, and cut off the prime part at the ends; wipe them, and lay them carefully in a jar or jelly-pot, pour vinegar over them, and let them lie in this about fourteen days. Then boil fresh vinegar, and pour it on them hot; repeat thi... Asparagus
With the coming of the spring vegetables will be opened a new field for the child to explore. Asparagus, one of the first in the market, is considered one of the choicest, and it is also one of the most easily prepared. To retain all the delicate fl... Asparagus And Egg On Toast
25 large heads of asparagus. 1 gill tomato sauce Nos. 178, 179. 4 eggs. 1 ounce of butter. Pepper and salt to taste. 6 rounds of toasted bread. Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepp... Asparagus Forced In French Rolls
Take out the crumb of three French rolls, by first cutting off a piece of the top crust; but be careful to cut it so neatly that the crust fits the place again. Fry the rolls brown in fresh butter. Take a pint of cream, the yolks of six eggs beaten ... Asparagus Omelet
Make a plain omelet and when the eggs are firming, lay over one half of it hot seasoned tops of asparagus, and fold over the other half. ... Asparagus Omelet
Beat up six eggs, put some cream to them. Boil some asparagus, cut off the green heads, and mix with the eggs; add pepper and salt. Make the pan hot; put in some butter; fry the omelet, and serve it hot. ... Asparagus Or Celery Soup
Six bunches of asparagus, cooked thoroughly and pressed through a sieve; one quart of milk, half pound butter, and four tablespoons flour. Mix flour and butter together, and let boil five minutes, then add the milk, then the asparagus, stirring well... Asparagus Pudding
40 heads of asparagus. 1 1/2 ounces flour. 2 ounces butter. 4 eggs. 1 tablespoon milk. 1/2 teaspoon salt. A little pepper. Place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs... Asparagus Salad
Drain boiled asparagus and set on ice until used. Make a bed of crisp tender lettuce leaves, lay on these slices of fresh solid tomatoes, and over these a layer of asparagus: pour over all a French or mayonnaise dressing. (See Salad Dressing.) ... Asparagus Salad
Use either fresh or canned asparagus. If fresh, of course it should be cooked in the usual way and allowed to cool. Only very tender asparagus is suitable for salad. Cut green or red peppers into rings, put four stalks in each ring. Place these bund... Asparagus Salad
Drain and rinse four stalks of canned asparagus. Cut a ring one-third inch wide from a red pepper. Put asparagus stalks through ring, arrange on lettuce leaves, and pour over French dressing. ... Asparagus Salad
Select very tender asparagus, cut off all the woody part and boil until tender, set aside to get cold, and then put on ice until serving time; arrange nicely on a platter or individual plates and serve with either mayonnaise or French dressing. ... Asparagus Sauce
20 heads of asparagus. 1/2 pint white sauce. Pepper and salt to taste. Spinach colouring. Cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but n... Asparagus Soup
Boil tips and stalks separately, when the stalks are soft, mash and rub them through a sieve. Boil a pint of rich milk, thicken it with a tablespoonful each of butter and flour and add the water in which the asparagus was boiled and the pulp. Season... Asparagus Soup
Take seventy-five heads of asparagus; cut away the hard, tough part, and boil the rest until tender. Drain them, and throw half into cold water until the soup is nearly ready, and press the other half through a hair sieve. Stir the pressed asparagus i... Asparagus Soup
12 stalks asparagus, or 1/3 cup canned asparagus tips 2/3 cup chicken stock 1/4 slice onion. Yolk one egg 1 tablespoon heavy cream 1/8 teaspoon salt Few grains pepper Cover asparagus with cold water, bring to boiling point, dr... Asparagus Soup
4 bunches asparagus 1 small onion 1 pint milk 1/2 pint cream 1 1/2 tablespoon sugar 1 large tablespoon butter 1 1/2 tablespoon flour pepper to season Wash and cle... Asparagus Soup
60 heads of asparagus. 1 cabbage lettuce. 2 quarts of water. 1 ounce of butter. 6 medium-sized onions. A sprig of mint. 1 tablespoon of sago. 2 teaspoons of salt. 1/2 teaspoon of pepper. 2 or 3 drops of spinach extract. ... Asparagus Soup
Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom: set it on a slow fire and cover it close, stirring it now and then, till your gravy is drawn; then put in two... Asparagus White Soup
Cut off the hard, green stems from two bunches of asparagus and put them in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is the best). Boil in a closely covered pot three hours, till the meat is in rags and the asparagus dissolve... Asparagus With Eggs
Put boiled asparagus into a heated baking dish, season well, break eggs over it and put into the oven until the eggs are set, or beat the yolks and whites of four eggs separately; mix with the yolks two tablespoonfuls of milk or cream, a heaping tea...