"asparagus In Ambush" Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 Bunch: asparagus,
1 tbsp: Gold Medal Flour,
1 cup: Milk, scalded
1/4 tsp: Salt TO TASTE,
2: Eggs,
1/8 tsp: Pepper,
1 tbsp: Butter,
6: Rolls,
Directions:
Cut off the tops of the rolls to serve as covers. Remove the crumb,
dust shells and covers with melted butter and brown in the oven. Make
a white sauce of the milk, butter and flour. Cut the tender part of
the asparagus fine, cook a few minutes in the white sauce; fill the
rolls with the mixture, place on the tops and serve hot.
Source: Gold Medal Flour Cook book, Published Washburn-Crosby Co.,
1910
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 10-18-95
Source from luhu.jp
dust shells and covers with melted butter and brown in the oven. Make
a white sauce of the milk, butter and flour. Cut the tender part of
the asparagus fine, cook a few minutes in the white sauce; fill the
rolls with the mixture, place on the tops and serve hot.
Source: Gold Medal Flour Cook book, Published Washburn-Crosby Co.,
1910
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 10-18-95
Source from luhu.jp