After the young Fennel is drained and bundles untied, the receipt (recipe) for A Sallet of Fennel directs to dish it up as you do Sparragrass (asparagus), pour on Butter and Vinegar, and send it up. Thus the plate is garnished with slices of the hard boiled spring egg.
Posted by: hearttohearthcookery | July 15, 2015
Dish Up as Sparragrass
Posted in culinary history, Fennel, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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