Asparagus with Cream
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
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 Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). 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.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Wash and boil four or five bundles of asparagus.
- Have ready a pint of cream, or a pint of milk, with the yolks of six eggs stirred into it.
- Take four large rolls of bread, and cut a round piece out of the top of each.
- Scoop out the crumb from the inside of the rolls, and put it into the cream with the heads of the asparagus, of which you must save out a sufficient number (with a small piece of the stalk left on each) to stick the rolls with.
- Make holes in the top-pieces of the rolls.
- Fry the rolls in butter.
- Put the most of the asparagus heads into the cream mixed with the crumb of the rolls, and simmer it awhile over a slow fire.
- When the rolls are fried, fill their cavities with the mixture.
- Stick the tops with the remainder of the asparagus, and lay them on the rolls.
- Asparagus may be simply boiled with salt, and served up on toasted bread dipped in oil, and eaten with oil sauce.