Asparagus à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some nice fresh asparagus, cleanse it, and trim all, the sticks evenly, then tie it up and put it into boiling water with a little salt, and let it boil for about ten minutes; take it up and p...
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Cooking tools:
- Butcher's twine
- Paring knife
- Pot
- Stove
Ingredients
- fresh asparagus
- water
- salt
- asparagus
- new milk
- minced onion
- herbs
- lettuce
- butter
- fine flour
- cream mixed
- raw yolks of eggs
- lemon
- fried bread
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