Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Asparagus with milky eggs

Asparagus with milky eggs

Asparagus with milky eggs
Asparagus 150, 150 milk, eggs 1 pcs., butter 5.

Purified asparagus cut crosswise into pieces 2-3 cm long, boil in salted water, recline in a colander and put on a greased pan with butter a la carte.
Raw egg is thoroughly mixed with the milk, salt, strain and pour this mixture of asparagus. Put the pan with the asparagus in a steam or a not very hot ovens for 10-12 minutes.
Milk and egg mixture into the finished form should have the consistency of jelly gentle.
Post asparagus on the same pan in hot or cold. To prepare this dish you can use instead of the pan porcelain cup of broth.

0 коммент.:

Post a Comment

Next PostNewer PostPrevious PostOlder PostHome