This recipe baffles me. I know vegetables used to be boiled. I'm just not sure what vegetable you are supposed to get in the end. Walk through this recipe with me, if you will....
Asparagus with Egg Sauce
Asparagus for six servings. Cut off the tough lower end, which can be used for soup. Soak so as to get all sand grit off tips. Place in boiling salted water in a flat pan and cook until tender, about 15 minutes. Serve with generous amount of Egg Sauce on triangles of toast.
Egg Sauce
1 tablespoon butter
2 tablespoons flour
1 cup Carnation Milk, undiluted
1/8 teaspoon salt
2 egg yolks, beaten
2 hard cooked eggs
Melt butter, add flour and slowly add milk, stirring to keep sauce smooth. Cook until thick, add salt and yolks of beaten eggs. Cook for another minute, stirring constantly. Pour over asparagus and garnish with chopped eggs.
Ok. So I can kind of picture the recipe up until the point where it gets garnished with hard boiled eggs. What I get as an end result is a pile of barely green, limp asparagus tips coated with a egg-colored chunky sauce. I don't know that I would serve this to anyone I was fond of..... Maybe on April Fool's Day?
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