HAM AND ASPARAGUS.
Ingredients. — Take equal quantities of asparagus and cold, cooked ham, 1 tablespoon butter, 1 tablespoon flour, 1 cup asparagus liquor, 1 yolk of egg, salt and pepper to taste, a few browned crumbs. Method. — Melt the butter, add flour, and stir till smooth. Cook for one minute, add asparagus liquor and stir till it thickens. Drop in the yolk of egg, mix well, add the ham and asparagus chopped, also the salt and pepper. Turn into a buttered casserole or into small ramequin cases. Sprinkle browned crumbs over, put a few dots of butter on each, and place in a moderate oven for about i hour.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/RMPOST19320111.2.7.3
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 118, 11 January 1932, Page 3
Word Count
109HAM AND ASPARAGUS. Rotorua Morning Post, Volume 1, Issue 118, 11 January 1932, Page 3
Using This Item
NZME is the copyright owner for the Rotorua Morning Post. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in