502 Asparagus Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together 100 g ( oz) asparagus tips half cooked in boiling salted water, tbs cold Sauce Béchamel, 2 tbs cream, a little green spinach colour and 3 egg yolks. Pass through a fine sieve and poach au Bain-marie in the usual manner.