Chapter XVIII · Vegetables and Farinaceous Products · No. 2043
2043—Asparagus with Various Sauces
Butter sauce, Hollandaise, Mousseline, and Maltese sauces are the most usual adjuncts to asparagus. Béarnaise sauce without herbs is also served occasionally, likewise melted butter.
When eaten cold, it may be served with oil and vinegar or a mayonnaise—more particularly a Chantilly mayonnaise, i.e., one to which beaten cream has been added.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2043, p. 628. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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