If you’d like to take a moment to give me a round of applause for not checking the microphone battery, now would be a perfect time.
HOW COULD I FORGET. Ugh. So silly, so silly.
Let’s start with the recipe & then we can chat about the flavor…
CREAMED EGG AND ASPARAGUS SANDWICHES
4 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups milk
6 hard-cooked eggs, diced
16 slices butter toast
8 slices ham
48 cooked asparagus tips
Melt butter and blend in flour and seasonings. Add milk gradually, stirring constantly and cook until thickened. Add diced eggs. Cover 8 slices of toast with ham. Cover ham with sauce, place 3 asparagus tips on sauce, cover with another slice of toast, add more sauce and top with 3 asparagus tips. Makes 8 large sandwiches.
Culinary Arts Institute Cookbook (1946)
It wasn’t terrible. Obviously. No mayo, no cooked banana’s = a happy ME! It was bland, however, like the Bechamel sauce (white sauce created from roux ((butter & flour)) ALSO one of the French Mother Sauces) could have used for salt or pepper. Which would be my fault I know! It just felt like something was missing.
Like I said wasn’t bad though, would eat it again with a few changes.
Thanks to my colleagues, Coach Sandy & Coach Charyl, for trying the recipe…even though…I wasn’t able to capture the sound. They seemed to “like” it (see the quotation marks), they were being very nice about it all. Will I ever get their true opinions, who knows, but I appreciate the fact they even tried it on camera! 🙂
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Also, stay scrumptious lovelies!
Miss Semi Sweet
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Meh. Wasn't terrible!