FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

Vegetable Recipes• Artichokes to Chestnuts •ASPARAGUS RECIPES >>> >  Asparagus in Fragrant Sauce (1651)

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

ASPARAGUS IN FRAGRANT SAUCE


Le Cuisinier francois (1651)
Pierre Francois de La Varenne, chef to Henri IV
 

Choose the largest asparagus, scrape them at the bottom, and wash.

Cook them in some water, salt them well, and do not let them overcook.

When done, let them drain, and make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle. 

Serve the asparagus well garnished with whatever you like.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

fr-logo-w165

 

 

Popular Pages

Free Food Magazine Subscriptions