Thursday, May 26, 2011

Asparagus Sauce

20 heads of asparagus. ½ pint white sauce. Pepper and salt to taste. Spinach colouring.

Cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but not broken; then lift out, and place on a board and cut off the tips, rub the remainder through a hair sieve into the white sauce; then stir in the tips, also a few drops of spinach colouring, and it is ready for use.

Note.--When rubbing the asparagus through the sieve, it will be found that it adheres to the outer side, whence it must be removed with a spoon.

No comments:

Post a Comment

Latest Post