Posted by: hearttohearthcookery | July 15, 2015

Dish Up as Sparragrass

IMG_1803-001  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.


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