After the mixture of fried asparagus, parsley, chibbols and cream has been thickened with egg yolks for the receipt An Amulet of Asparagus pour it on the Amulet and serve.
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Posted by: hearttohearthcookery | June 9, 2025
Pour and Serve-A Taste of Hearth Cooking
Posted in asparagus, Chibbols, culinary history, food, food history, Parsley, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
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