Posted by: hearttohearthcookery | June 7, 2025

Thicken with Yolks-A Taste of Hearth Cooking

After the Amulet of Eggs has been dressed on a dish for the receipt (recipe) An Amulet of Asparagus, take the asparagus, parsley and chibbol that was fried and boiled in cream keeping warm in a pipkin and thicken it with Yolks of Eggs.

After the Amulet of Eggs has been dressed on a dish for the receipt (recipe) An Amulet of Asparagus, take the asparagus, parsley and chibbol that was fried and boiled in cream keeping warm in a pipkin and thicken it with Yolks of Eggs.

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Posted in asparagus, Chibbols, culinary history, food, food history, Parsley, receipts, recipes | Tags: , , , ,

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