3983 Asperges à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the asparagus in the usual manner, drain them well and arrange in rows on an oval dish. Sprinkle the heads of each row with mixed chopped yolk of hard-boiled egg and parsley.

When about to serve, coat the heads with brown butter in which 30 g (1 oz) fine white breadcrumbs per 125 g oz) of butter have been fried a golden brown.