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Asparagus à la Française

A historical recipe from Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900).

A historical recipe

Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Project Gutenberg eBook #78330.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Digitised by Project Gutenberg, eBook #78330 (https://www.gutenberg.org/ebooks/78330). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Wash and boil the asparagus till tender, drain them, cut off the heads and about two inches of the white part of the stalks;
  2. mince them very small, and mix with them an onion also cut very small.
  3. Add the yolk of an egg well beaten, with salt and pepper to taste.
  4. Make it hot in a stewpan, and dish it up on a slice of toast, and pour a good sauce over it.