Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Ham Leftovers with Asparagus

4 servings

Ingredients

• 2 soup plates Asparagus
• 1 soup plates Diced ham leftovers
• Milk (a little)
• 3 pieces Eggs
• 2 teaspoons Flour
• 1 large cup Boiling asparagus water
• Lemon juice (a little)
• 2 teaspoons Jus
• Salt (a little)
• Nutmeg (a little)
• Grated breadcrumbs (a little)
• Butter (a little)

Instructions

1. Cook 2 soup plates full of medium-thick asparagus in salted water until tender and cut into short pieces.
2. Soak 1 soup plate full of diced ham leftovers in milk beforehand, then mix with the asparagus.
3. Whisk 3 eggs with 2 teaspoons of flour until clear, add 1 large cup of boiling asparagus water, and stir over heat or in a water bath to form a thick sauce, being careful not to let it boil, otherwise it will curdle.
4. Sharpen the sauce with a little lemon juice, strengthen it with 2 teaspoons of jus, season with salt and nutmeg, and mix into the asparagus and ham.
5. Fill buttered coquille shells with the mixture, sprinkle with grated breadcrumbs, and brown in the oven until golden.

Modernized from a treasured 19th-century German cookbook.