Chapter XVIII · Vegetables and Farinaceous Products · No. 2042
2042—Asperges à la Polonaise
Thoroughly drain the asparagus; set it on a long dish, in rows, and besprinkle the heads with hard-boiled egg-yolk and chopped parsley, mixed. When about to serve, cover the heads with nut-brown butter, combined with one oz. of very fresh and fine bread-crumbs per four oz. of butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2042, p. 628. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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