Recipe: English Creamed Asparagus

Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream Sauce. When done, stir in the yolk of an egg; season with a little white pepper. The Sauce must be rather thick and poured hot over the asparagus. Serve with veal chops.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)