Chapter XVIII · Vegetables and Farinaceous Products · No. 2040
2040—Asperges au Gratin
Dish the asparagus in rows, and coat the heads of each row with a little Mornay sauce. When all are dished, two-thirds cover the bunch with a band of buttered paper, and coat the uncovered portion with Mornay sauce. Sprinkle with grated Parmesan; glaze quickly at the salamander, remove the paper, and serve at once.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2040, p. 627. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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