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Hop Shoots

4 servings

Ingredients

• hop shoots (as needed)
• salted water (a little)
• zwieback (a little)
• nutmeg (a little)
• egg sauce (a little)

Instructions

1. Sort and wash the very young hop shoots, tie them into small bundles, and cook until tender in boiling salted water.
2. Then place in a colander, drain, and remove any strings.
3. Arrange the hop shoots on a warmed serving dish, sprinkle with a little finely crushed zwieback and finely grated nutmeg, and pour a hot, slightly sour sauce, such as an egg sauce, over them.

Modernized from a treasured 19th-century German cookbook.