Asparagus Forced in French Role

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take three French Roles, take out all the Crumb, by first cutting a Piece of the Top-crust off; but be careful that the Crust fits again the same Place. Fry the Roles brown in fresh Butter, then take a Pint of Cream, the Yolk of Six Eggs beat fine, a little Salt and Nutmeg, stir them well together over a slow Fire, till it begins to be thick. Have ready a hundred of small Grass boiled, then save Tops enough to stick the Roles with; the rest, cut small and put into the Cream, fill the Loaves with them. Before you fry the Roles, make Holes thick in the Top-crust to stick the Grass in; then lay on the Piece of Crust, and stick the Grass in, that it may look as if it was growing. It makes a pretty Side-dish at a second Course.