Chapter XVIII · Vegetables and Farinaceous Products · No. 2039
2039—Asperges à la Flamande
According to Flemish custom, asparagus is served with one hot, hard-boiled half-egg, and one oz. of melted butter per person. The egg-yolk is crushed, seasoned, and finished with the butter by the consumers themselves. This accompaniment may also be prepared beforehand and served in a sauceboat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2039, p. 627. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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