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Ambushed Asparagus
Use one quart of the tender tops of asparagus, and be rid of the white part, which will not cook tender, boil and drain.
Cut off with care the tops from rolls or biscuits a day old, scoop out the inside, and set the shells and tops into the oven to crisp.
Boil a pint of milk, and when boiled stir in four eggs well whipped. As it thickens season with a tablespoonful of butter; salt and pepper to taste.
Into this mixture put the asparagus cut up into small pieces. Fill the shells, replace the tops, put into the oven for three minutes and serve very hot.
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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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