Dinner
Asparagus tips cachés
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Butter the outside and inside of these hollowed rolls and set them with the tops beside them in the oven to dry and brown lightly.
- Boil asparagus tips tender in salted water and drain.
- Have ready on the stove a white sauce made by cooking together a tablespoonful of butter and one of flour, and adding to them a cup and a half of milk.
- Stir into this sauce the asparagus tips, and pepper and salt to taste.
Historical transcription
Source method
- 1
Cut the tops from square breakfast-rolls, and scoop the crumbs from the insides, leaving box-like crusts. Butter the outside and inside of these hollowed rolls and set them with the tops beside them in the oven to dry and brown lightly.
- 2
Boil asparagus tips tender in salted water and drain. Have ready on the stove a white sauce made by cooking together a tablespoonful of butter and one of flour, and adding to them a cup and a half of milk. Stir into this sauce the asparagus tips, and pepper and salt to taste. Fill the hollowed rolls with the mixture, replace the tops and set in the oven just long enough to become very hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.