Asparagus Sauce, for Lamb Cutlets from Modern Cookery for Private Families by Eliza Acton
Green cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only; wash them well, then drain and throw them into plenty of boiling salt and water. When they...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Slotted spoon
Ingredients
- Asparagus points, ½ pint: boiled 10 to 15 minutes, longer if not quite tender.
- Thickened Veal gravy, ½ pint
- Yolks of eggs, 2.
- Or: good melted butter, ½ pint
- lemon-juice, small dessertspoonful, seasoning of salt and white pepper.
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