A RECIPE.
CREAMED ASPARAGUS
Take a tin of asparagus-tips, 2oz butter or margarine, 12oz flour, one pint milk, 3oz cheese, salt, pepper, two egg-yolks, one dessertspoonful onion juice. Turn out the asparagus and drain it well. Melt the butter, add the flour, and when well blended stir in the milk and bring the sauce to the boil. Boil it gently for a few minutes, then draw the pan aside. Add the cheese, finely grated, the onion juice, also beaten egg-yolks, and seasoning to taste. Stir it over a low burner to coqk the egg and melt the cheese, being careful not to let it boil. Turn the mixture into a buttered fire-proof dish, putting alternate layers of sauce and asparagus. Put sauce on top and leave out a few asparagus tips for garnishing. Cover tho dish and beat the creamed asparagus through in the oven, then arrange a few tips (heated separately) on tlie top.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/MS19380127.2.141.3
Bibliographic details
Manawatu Standard, Volume LVIII, Issue 50, 27 January 1938, Page 14
Word Count
155A RECIPE. Manawatu Standard, Volume LVIII, Issue 50, 27 January 1938, Page 14
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