Escalloped Asparagus

Escalloped Asparagus

Make alternate layers of boiled asparagus, a sprinkling of chopped hard boiled eggs and a sprinkling of grated cheese until the baking pan is full, having asparagus the top layer.

Make a well seasoned milk gravy and pour gradually into the pan that it may soak through to the bottom, cover the top with bread crumbs and a light sprinkle of cheese; bake until a light brown.

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Source: How to Cook and Use Rarer Vegetables and Herbs

A Boon to Housewives
Fourth Edition
1919

—PUBLISHED BY—
VAUGHAN'S SEED STORE
Vaughan's Vegetable Cook Book: How to Cook and Use Rarer Vegetables and Herbs

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