Asparagus In A Creamy Sauce
|Stock/Or from poultry||1 Cup (16 tbs)|
Scrape 2 lb.
Tie the stalks in four bundles, and simmer them, just covered in the stock (whichever stock you use, skim off the fat carefully) till cooked.
Lift out, drain and keep hot.
Reduce the cooking liquor quickly to about a glassful by rapid boiling.
Then away from the heat, add the butter and then the two yolks of egg previously beaten with lemon juice.
Stir these ingredients into the stock to make a creamy sauceÃ¢â‚¬â€ do not let it boil, for it would curdle.
Pour this sauce over the asparagus.