Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon salt
- 1 cup cooked asparagus
- 1 cup milk
- 2 cups of asparagus tips tor lining mold
- 1 tablespoon of flour
- 6 tablespoons of cream
- 1 tablespoon of butter
- 1/2 teaspoon of salt
- 14 tea- spoon pepper
- 4 well beaten eggs
- 2 bundles of cooked asparagus in 3-inch lengths
- 1 saltspoon pepper
- salt
- pepper
Directions
2 tablespoons butter, % cup minced chicken or veal, 4 tablespoons flour, 1 teaspoon salt, 1 cup cooked asparagus, cut in inch lengths 14 tea- spoon pepper and 1 cup milk, 4 well beaten eggs, 2 cups of asparagus tips tor lining mold. Cut the tips from 2 bundles of cooked asparagus in 3-inch lengths. Select a quart mold about 3 inches deep, butter it thickly and line the bottom Avith paper: line it with the tips, putting the green tops pointing downward, line the bottom with some pretty pattern. Then make a sauce by melting butter, adding flour and milk slowly allowing it to boil. Then add chicken, seasoning and asparagus and when boiling pour onto the well-beaten eggs. Pour carefully into mold and set into a pan having bottom covered with several thickness of brown paper. Surround with boiling water and cook till firm in an open so slow that water will not boil. Serve with mousseline sauce or with creamed asparagus tips.
FRENCH MUSHROOM SAUCE. V2 lb. of fresh mushrooms, 1 tablespoon of flour, 6 tablespoons of cream, 1 tablespoon of butter, 1/2 teaspoon of salt, 1 saltspoon pepper. Wash the mushrooms, do not peel. Cut them into quarters, throw them into a saucepan with the butter. Add the salt and pepper, cover the saucepan, place it over a very moderate fire where the mushrooms will soak slowly for twenty minutes. Rub the mushrooms, flour and cream together. Dip a little of the mushroom liquor into the bowl, then stiuin this and pour on mushrooms, stir until boiling and serve. This is the foundation when fresh mushrooms are used with sweetbreads. Simply add the par-boiled sweetbreads to this sauce and serve while hot. This also is the foundation wlien chicken is used with mushrooms, or used as a sauce with chicken cutlets, broiled or fried chicken.