Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- a pint of thickened veal gravy
- 1/2 pint
- salt
- cayenne
- white pepper
Directions
Green cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only; wash them well, then drain and throw them into plenty of boiling salt and water. When they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and drain the water thoroughly from them; put them, at the instant of serving, into half a pint of thickened veal gravy (see _sauce tournée_, page 106), mixed with the yolks of a couple of eggs, and well seasoned with salt and cayenne, or white pepper, or into an equal quantity of good melted butter: add to this last a squeeze of lemon-juice. The asparagus will become yellow if reboiled, or if left long in the sauce before it is served.
Asparagus points, 1/2 pint: boiled 10 to 15 minutes, longer if not quite tender. Thickened veal gravy, 1/2 pint; yolks of eggs, 2. Or: good melted butter, 1/2 pint; lemon-juice, small dessertspoonful, seasoning of salt and white pepper.