Recipe For Cooking Egg Loaf With Asparagus
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 69 of 825.
Cooked asparagus tips. Onion juice. 1 cup of white sauce. Salt and pepper. 2 "hard-boiled eggs." Cooked asparagus. Yolks of 6 eggs and 1 whole egg. White sauce.
Use cream, or chicken stock and cream, in preparing the white sauce; add the hard-boiled eggs, chopped fine, one cup of cooked asparagus tips, the yolks and whole egg, beaten light, (four well-beaten eggs may be substituted) and salt and pepper to taste; turn into a pint charlotte mould, or a bowl, thickly buttered and lined with cooked asparagus tips. Cook, standing in a dish of hot water, until the centre is firm. Let stand a few moments, then turn from the mould. Serve with drawn butter, or Hollandaise sauce, to which a few asparagus tips may be added. If a charlotte mould be used, fit a buttered paper into the bottom; arrange the asparagus tips in contact, or at intervals one with another.