Wednesday, March 9, 2011

Asparagus Pudding

40 heads of asparagus. 1½ ounces flour. 2 ounces butter. 4 eggs. 1 tablespoon milk. ½ teaspoon salt. A little pepper.

Place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-buttered mould or basin, and steam for one and a half hours. Turn out, and serve with asparagus sauce poured over.

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