Recipe For Cooking Asparagus Patties
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 374 of 825.
Make a sauce of three level tablespoonfuls, each, of butter and flour, and half a cup, each, of chicken broth, cream, and the water in which a bunch of asparagus has been boiled. Add the beaten yolks of two eggs, a teaspoonful of lemon juice, salt and pepper, and a bunch of hot asparagus, cut in small pieces and cooked until tender. Serve in hot puff-paste shells, in cases made of fritter batter or in bread croustades.