No. 196 Asparagus Pudding
40 heads of asparagus.
1½ ounces flour.
2 ounces butter.
4 eggs.
1 tablespoon milk.
½ teaspoon salt.
A little pepper.
Place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-buttered mould or basin, and steam for one and a half hours. Turn out, and serve with asparagus sauce poured over.