Asparagus Rolls
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
Method
- 8 or 10 stale French rolls.
- 2 bunches of asparagus.
- Yolks of 2 raw eggs.
- 1 cup of milk.
- 1 tablespoonful of butter, rolled in a very little flour.
- Salt and pepper.
- Cut off the top of each roll;
- pick out the crumb carefully, and set the hollowed rolls, with their tops, in a slow oven to dry to crispness.
- Boil the asparagus twenty minutes, cut off the green tops, and let them get perfectly cold.
- Then heat the milk;
- stir in the butter;
- pour upon the beaten yolks;
- beat one minute with your egg-whisk;
- return to the fire;
- put in the asparagus-tops—minced—leaving out as many whole tops as you have rolls—stir until very hot, but not until it boils.
- Fill your rolls with the mixture;
- make a round hole in the top of each crust-cover;
- fit in a bit of asparagus, as if it had sprouted from below;
- fit each cover upon its roll, and the pretty and delightful dish is ready.