3979 Asperges à la Flamande

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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As served in the Flemish style, asparagus is accompanied with half of a hot hard-boiled egg and 30 g (1 oz) melted butter per guest. The yolk of the egg is crushed and seasoned and the butter mixed with it by each guest himself.

This accompaniment can also be prepared in advance and served in a sauceboat.