Quaker Asparagus Au Gratin (1954)

• 2 cups, cut asparagus
• 1 cup hot cream
• 1 egg, boiled
• 1 tbspn butter
• 1 tspn salt
• 1/2 cup bread crumbs

Cut asparagus in one-inch pieces. Add cup of hot cream and egg, chopped, melted butter, and salt.

Stir bread crumbs in slightly. Put mixture into baking dish, and bake until a golden brown.

More "Lost" Asparargus Recipes
Asparagus Fritters (1911)
White House Cream of Asparagus Soup (1887)

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Mennonite Baked Asparagus with Eggs (1950)

• 15 to 20 tips of fresh or canned asparagus
• 4 tbspns butter
• 4 tbspns flour
• 2 cups buttered bread crumbs
• 5 hard-cooked eggs
• 1-1/2 cups rich milk
• 1 tspn salt
• 1/8 tspn pepper

Brown the bread crumbs in 2 tablespoons of butter. Place half the buttered crumbs in the bottom of a baking dish.

Add cooked asparagus and chopped, hard-cooked eggs in alternate layers in the baking dish. Add seasoning. Cover with remainder of bread crumbs.

Make a white suace of 2 tablespoons butter, flour, and milk. Pour sauce over contents of the casserole, and bake at 350 degrees for 45 minutes. Serves 6.

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Ralph Heatwole.) 

More "Lost" Asparagus Recipes
Veal Oscar (1978)

Asparagus Fritters (1911)

White House Cream of Asparagus Soup (1887)

Swiss Cheese Custard with Asparagus (1975)

Asparagus with Almond Butter Sauce (1958)

• 2 lbs asparagus, cooked
• 4 tbspns butter
• 2-1/2 tbspns flour
• 1-1/4 cup milk
• 1/4 tspn salt
• Dash of cayenne pepper
• 2 egg yolks
• 2 tbspns lemon juice
• 1/2 cup toasted, slivered almonds

Melt 2 tablespoons of butter and blend into flour. Add milk and seasonings; cook and stir until thickened. 

Beat the egg yolks lightly. Stir a little of the cooked sauce into yolks, then combine yolks into cooked sauce. Cook and stir over low heat for 3 or 4 minutes, but do not allow to boil. 

Stir in remaining butter, 1 tablespoon at a time. Slowly stir in lemon juice. Hold over hot water to keep warm.  

Just before serving, pour sauce over cooked hot asparagus and sprinkle with almonds. Makes 6 servings.

"This never-fail sauce is good on broccoli and cauliflower, too."

(Origin - "A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

More "Lost" Asparagus Recipes

Asparagus Fritters (1911)
White House Cream of Asparagus Soup (1887)

Swiss Cheese Custard with Asparagus (1975)

Asparagus Fritters (1911)

• 1 teaspoonful butter, melted
• 1 teaspoonful baking powder
• 2 eggs, beaten
• 1/4 cup sweet milk
• Pinch of salt
• Enough flour to make batter drop
• Asparagus, cold

Combine melted butter, baking powder, beaten eggs. milk, and salt to a smooth mixture.  Mix in flour until smooth.

Roll asparagus in mixture, then fry in deep, hot lard. 

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Phoebe Foft of Kingsley, Iowa. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women who Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Asparagus Recipes

Veal Oscar (1978)

Swiss Cheese Custard with Asparagus (1975)

White House Cream of Asparagus Soup (1887)

White House Cream of Asparagus Soup (1887)

"For making two quarts of soup, use two bundles of asparagus. Cut the tops from one of the bunches, and cook them 20 minutes in salted water, enough to cover them. Cook the remainder of the asparagus about 20 minutes in a quart of stock or water.

"Cut an onion into thin slices and fry in 3 tablespoonfuls of butter 10 minutes, being careful not to scorch it. Add the asparagus that has been boiled, into the stock. Cook for 5 minutes, stirring constantly. 

"Add 3 tablespoonfuls of dissolved flour; cook 5 minutes longer. Turn this mixture into the boiling stock, and boil for 20 minutes. Rub through a sieve.  Add milk and cream to desired taste, and add the asparagus heads. If water is used in place of stock, use all cream."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887)
New Orleans Bouillabaisse with White Wine (1891)

New Orleans Cream of Jerusalem Artichoke Soup (1932)

Swiss Cheese Custard with Asparagus (1975)

• 10 oz asparagus spears, steamed
• 8 oz Swiss Cheese, diced
• 2 cups milk
• 4 eggs
• 2 tbspns butter
• 1/2 tspn Worcestershire sauce
• 1/2 tspn salt
• Cayenne or white pepper

Preheat oven to 325 degrees. Reduce heat to low, and add cheese, salt, Worcestershire, pepper and butter.  Stir until cheese melts.  Remove from heat and cool.

Beat eggs in a medium-sized bowl. Add cheese mixture gradually, beating constantly.  Pour mixture into a well-buttered baking dish or 4-cup ring mold.  Place mold in  baking pan; add enough boiling water to baking pan to come as high as the mixture is in the mold.  

Cover the mold loosely with foil. Bake 40 to 50 minutes, or until a knife comes out clean. Loosen custard carefully.  Unmold on a plate. Arrange asparagus in the center of the ring. Serves 6.

Wonderful for a brunch or good as a family supper with sausages.

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

Tournedos of Beef Queen of Sheba in Burgundy (1969)

• 8 medallions of beef tenderloin, defatted
• 1 large eggplant
• 1/4 lb proscuitto ham, thinly sliced
• 8 large mushroom caps
• 16 jumbo asparagus tips
• 1 jigger white wine
• Lemon juice
• Butter
• Flour
• Salt and pepper
• Sauce (ingredients below)

Peel eggplant and cut into 1/2 inch slices. Dust lightly with flour and saute in butter until golden. In another plan, saute the mushrooms in butter with white wine and a dash of lemon juice. 

Warm prosciutto ham in the oven. Season beef with salt and pepper, and dust lightly with flour. Saute beef to desired degree of rareness.

To serve, place a slice of eggplant on the dish, cover with prosciutto, place beef on top, cover with burgundy sauce (below), and cap with mushroom. Pyramid the asparagus tips on the sides.  Serves 4.

Burgundy Sauce for Tournedos of Beef

• 1 oz Burgundy wine (red)
• 1 tbspn finely chopped shallots
• Butter
• 1/2 cup brown sauce (see below)

Saute the shallots in butter for one minute. Add brown sauce. Bring to simmer and add burgundy.

Brown Sauce

• 1 1/2 tbspns butter
• 1 1/2 tbspns bacon fat
• 2 tbspns flour
• 1 carrot, sliced
• 1 onion, chopped
• 1 celery branch, chopped
• 3 cups beef stock
• 1/2 bay leaf
• Pinch thyme
• Sprig parsley
• Salt and pepper

To make the sauce, cook the onions and celery in melted butter and fat until lightly browned.  Add the flour, cooking and stirring, until the flour and butter are browned.  Add remaining ingredients, and simmer partially covered for 1 1/2 to 2 hours, skimming off the fat at intervals.

When sauce is cooked, strain, return to sauce pan, and add salt and pepper to taste. Optionally, red wine and Worcestershire sauce can also be added. to taste. to finish the brown sauce.  

Other optional ingredients to be added before simmering are 1 tablespoon tomato paste and a garlic clove, chopped.  Make 1 to 2 cups.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe by The Windsor restaurant of Los Angeles.)

Veal Oscar (1978)

• 4 veal cutlets, flattened or pounded very thin
• 16 spears, fresh asparagus, cooked
• 4 crab legs, cooked, shells removed
• 1 cup Hollandaise sauce (ingredients below)
• 2 tbspns, fresh lemon juice
• Pepper to taste
• Flour

Sprinkle cutlets with lemon juice and pepper on both sides. Dust with flour. 

Heat butter in a large skillet. Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.  

Remove to warm platter. On each cutlet, place 4 spears of asparagus and one crab leg. Cover with Hollandaise sauce. Makes 4 servings.

Hollandaise Sauce

• 2 egg yolks
• 1/2 cup butter, divided into 3 pieces
• 1 tbspn fresh lemon juice

Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water. Add butter, 1 piece at a time, stirring constantly until melted. Continue stirring until thickened.

(Origin - "Colorado Cache Cookbook" published by The Junior League of Denver, 1978.)