A RECIPE.
ASPARAGUS EGGS,
Take one small tin asparagus tips, two tablespoonfuls grated cheese, 2oz butter, two tablespoonfuls vinegar, six poached eggs, six rounds buttered toast, parsley, nutmeg. First make a sauce by heating butter and vinegar in a saucepan until the butter is melted, and stir quickly. Heat the asparagus tips in this, and then drain and place on rounds of buttered toast. Grate over a little nutmeg, then add the cheese. Place a poached egg on each round of buttered toast. Cover with sauce and garnish with parsley.
Place a pint of cold water in a bottle and add to it crystals of permanganate of potash sufficient to make the liquid a light crimson colour. Wash out the mouth with this daily.
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https://paperspast.natlib.govt.nz/newspapers/MS19380122.2.177.5
Bibliographic details
Manawatu Standard, Volume LVIII, Issue 46, 22 January 1938, Page 14
Word Count
124A RECIPE. Manawatu Standard, Volume LVIII, Issue 46, 22 January 1938, Page 14
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