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Classic
Cook Books
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page 297
Asparagus tops.
Cut away the tops after having scraped and cleaned the asparagus; scald in salt
water, let this water run off. Then fry the asparagus quickly in butter, but
take care that it does not go to pieces. Garnish.
Glazed chestnuts.
Remove the outer shells from the chestnuts and then dip them in boiling water,
thus preparing for the removal of the other shell. Now put the nuts in a pan
spread with butter and pour strong soup made of ox-beef and Veal (half each)
over them. Let them boil carefully
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Classic
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