"asparagus in ambush"

Yield: 4 servings

Measure Ingredient
2 Bunch asparagus
1 cup Milk; scalded
2 Eggs;
1 tablespoon Butter;
1 tablespoon Gold Medal Flour;
¼ teaspoon Salt TO TASTE;
⅛ teaspoon Pepper;
6 Rolls;

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

Similar recipes