Scalloped Asparagus with Almonds
Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941
Ingredients
Method
- Make a rich cream sauce and arrange a layer of asparagus and a layer of sauce, sprinkle with cheese, almonds, and crumbs.
- Repeat until the dish is ⅔ full. Sprinkle with cheese and brown in a hot oven. Serves 8.
Cream Sauce for Vegetables
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/3 cup heavy cream
- 1/4 cup white wine (optional)
- 1 pinch kosher salt (more to taste)
- 1 pinch white pepper (or black pepper, more to taste)
- 1 pinch freshly grated nutmeg (optiona)
- Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge.
- Melt the butter in a separate saucepan over medium-low heat. Add the flour and stir until the mixture is well blended to make a roux. Continue cooking and stirring, for 2 minutes. Do not let it brown.
- Gradually stir the hot milk into the flour and butter mixture. Cook over medium heat, stirring constantly, until the sauce begins to boil and thickens.
- Simmer, frequently stirring, over very low heat for 5 minutes. Stir in the cream and wine, if using.
- Season with salt and pepper and add a little nutmeg.
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