Luncheon1 Dish

Press, Volume CVII, Issue 31520, 7 November 1967, Page 3

Luncheon 1 Dish

(By CELIA TIMMS) The combination of onion j and asparagus can give a ro-i bust flavour and makes an attractive savoury dish. It! may be served in individual I dishes as an introduction to dinner or in a large dish for luncheon or supper. For four' servings you will need.— 1 tin asparagus—or equal! quantity freshly cooked! asparagus 2 hard-boiled eggs 2 onions 2 rashers bacon 3 tablespoons butter j 3 tablespoons flour 11 cups milk 1 cup dry breadcrumbs Salt Pepper Paprika lloz butter Method: Chop onion finely, or grate and saute in butter until soft but not coloured. Add flour and blend, then poor in the strained juice from the canned asparagus or an equal quantity of liquor from the cooking, if fresh stalks are used—about half a cup. Add milk, stirring until thick and smooth, and allow to boil two or three minutes. Cut the asparagus into small pieces and add to the sauce with chopped egg. Season well. Divide between four greased scollop shells or dariole dishes, or pour into a greased ovenproof dish. Melt butter in a pan and toss breadcrumbs in this until well coated. Sprinkle over the top of the mixture. Remove the rind and slice the bacon. Place these on top of crumbs. Place in a moderate oven (350) or under the grill and cook until it Is thoroughly heated through and the bacon is crisp. Garnish with sliced stuffed olive and parsley.