If
the asparagus is left whole, the sauce is poured over it after it is
placed on the toast, but when it is cut into small pieces, it is usually
combined with the sauce and the creamed vegetable then poured over
the toast.
46. SCALLOPED ASPARAGUS.--Another nutritious dish with asparagus as its
base is scalloped asparagus. This involves all the ingredients used in
creamed asparagus, but to give it still more food value, cheese is
also added.
SCALLOPED ASPARAGUS
(Sufficient to Serve Six)
1 bunch asparagus
2 Tb. butter
2 Tb. flour
1 c. asparagus stock
1/2 c. milk
1/4 tsp. salt
1 c. buttered cracker crumbs
1/2 c. grated cheese
Clean the asparagus according to the directions given in Art. 43. Cut
it into inch lengths and cook in boiling salted water until it is tender
enough to be pierced with a fork, and then drain. Prepare a sauce by
melting the butter, adding the flour, and pouring into this mixture the
heated stock and milk seasoned with the salt. Put a layer of the
buttered crumbs in the bottom of a baking dish, and pour half the
asparagus over them. Sprinkle the asparagus with one-third the cheese
and add another layer of crumbs. Sprinkle this with one-third the
cheese. Add the remainder of the asparagus and the crumbs and sprinkle
the rest of the cheese on top. Pour the sauce over the entire mixture,
place in the oven, and bake until heated thoroughly and the top is
slightly browned. Serve from the baking dish.
* * * * *
BEANS AND THEIR PREPARATION
VARIETIES OF BEANS
47.
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