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Classic
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page 61
Side dishes the same as above, with the exception of scrambled eggs.
The asparagus tips prepared alone make a very nice dish. Cook them until soft in
a scant meat broth with the addition of salt and some butter. In the meantime
prepare a cream sauce and have it ready so that the broth in which the tips are
being cooked need only be brought to a boil, when the tips are placed on a warm
platter and set over a vessel containing hot water. Then immediately pour over
the sauce, garnish with medium soft boiled whole eggs, and serve with pickled
tongue.
17. Asparagus with young Carrots. Take a quantity of young carrots, rub them in
salt, wash and scrape them until clean and cut into 2 or 3 pieces; cook the
carrots with the same quantity of asparagus according to the preceding receipt
and serve in the same manner without the yolks of eggs.
18. Imperial (Kaiser) Asparagus. Cook the asparagus until tender as directed in
No. 15, then whip in 1 pint of Rhinewine the yolks of 8 eggs, 3 tablespoonfuls
of butter, a little salt and a pinch of sugar in a double kettle to a thick
sauce, serve the asparagus on a hot platter with this sauce poured over it.
19. Asparagus in Rusks, (an elegant Entree). Peel the asparagus, take the tips
only, cook in salted water until done. Make a thick sauce from veal broth
thickened with lightly browned flour and batter, adding some finely chopped
parsley; the tips are heated in this and then stir them with the yolks of a few
eggs beaten up with cream. Soak small rusks after removing the crust, hollow
them out and fill with the asparagus, tie the crusts over them as a cover and
toast in butter until nicely browned. The ends of the asparagus together with
the broth and some extract of beef will make an excellent soup.
20. Leipzig Hotch Potch. This dish is the most palatable during the asparagus
season. Take the following early vegetables in equal quantities and took each
kind separately until done: asparagus in water with some salt, small carrots in
beef broth, shelled
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