Classic Cook Books
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page 171
particulars see under the head of potatoes.
Gathering asparagus.
Gather with the morning dew upon it; do not cut it off, but snap it, avoiding
the hard or woody part of the stalk; tie in bunches, 8 to 12 stalks to the
bunch, according to size; when purchased the bunches come in much larger sizes,
and should be divided. If to be kept some time before using (never more than a
day), place the bunch upright in about 1/2 an inch of cold water, and keep cool.
The larger stalks, or first cut, are prepared vinegrette, with white sauce, or
fried; the small ones or second cut, like green peas, and are better if taken
from the water when still firm; if boiled soft they loose their flavor.
Asparagus.
Put the green part into boiling water, slightly salted; boil 5 minutes and pour
off the water; add more boiling water and boil 10 to 15 minutes; then put in a
lump of butter, salt and pepper (some stir in a thickening made of 1 teaspoon
flour mixed with cold water); toast 3 thin
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