Ingredients:
¾ cup mashed asparagus
¼ cup flour
¼ cup butter
3 ½ cup broth
¼ cup milk
Melt butter in a casserole then add flour.
Add the mashed asparagus and broth gradually.
Simmer until thick, season with salt and pepper to taste.
When thick, add milk off the fire.
Serve with croutons.
Eggplant patties
2 medium eggplants, roasted
Peeled and mashed
Cooking oil
1 egg beaten
3 tbsp. all-pose flour
Salt to taste
Add the egg to the flour and mix well
Add a little water if the batter is too dry.
Add the mashed eggplant and the salt; mix and set aside.
Heat the cooking oil and drop the eggplant mixture in 2 tbsp at a time fry until brown on both sides.
Serve with sliced fresh tomatoes and patis.
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