Asparagus Ragoût à la Colbert from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse three or four dozen sticks of asparagus, cut off the tops, and keep in cold water till required, boil them plainly for about fifteen to twenty minutes; strain them and pour a little warm bu...
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Cooking tools:
- Chef's knife
- Pot
- Stove
- Colander
- Mixing bowl
Ingredients
- warm butter
- cold water
- asparagus
- endive
- lettuce
- herbs
- butter
- thyme
- bayleaf
- dried sorrel
- parsley
- brown cornflour
- eschalots
- tomato sauce
- polson’s cornflour
- game
- poached eggs
- poultry
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