\"asparagus in ambush\"
4 servings
Ingredients
| Quantity | 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; | |
Directions
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