|1 cup||Milk; scalded|
|1 tablespoon||Gold Medal Flour;|
|¼ teaspoon||Salt TO TASTE;|
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 O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-18-95
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