Asparagus Forced in a French Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 loaf French bread or 3 to 4 French rolls*
4 T. Butter
2 lbs. fresh Asparagus
2 c. Cream
6 Egg Yolks
¼ t. Salt
¼ t. Ground or fresh grated Nutmeg
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Directions: |
Directions:Break asparagus to remove the woody portion of the stem and lightly scrape the lower part of the stems. Cut top crust off each roll in such a way that the crust may be placed back on the roll like a lid. Remove the inside crumb from each roll, leaving ½ to ¾ of an inch. If you make a hole, simply take a piece of crumb and press it over the hole to seal it. Cut 2 or 3 small holes (1/4” in diameter) into the lids of each roll. Fry the bread in butter until lightly brown on all sides and remove from pan. Add asparagus to boiling salted water and cook for about 8 minutes or until tender. Remove from heat and keep warm. In a separate sauce pan, beat together the cream and egg yolks with salt and nutmeg. Simmer over low heat and whisk continually until the mixture thickens into custard sauce.
Reserve enough asparagus tips for the holes that were previously cut in the roll lids. Place a layer of the asparagus inside the bread. Pour some of the custard over the top of the asparagus. Place the remaining asparagus and custard. Top off with the lids, and garnish the dish by inserting reserved asparagus tips into the holes in the lid. |
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Personal
Notes: |
Personal
Notes: "Forced" meant stuffed during colonial times. This has become one of my favorite dishes. This recipe is adapted from Hannah Glasse's, 1774 cook book, The Art of Cookery Made Plain & Easy
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