Asparagus Purée

Ingredients

• One bundle of asparagus
• five ounces of butter
• one and one-half ounces of flour
• three pints of white stock
• one-half pint of cream
• one-half saltspoonful of salt
• the same quantity of pepper

Method

1. 1

   Break off the tender tips of the asparagus and set aside.

2. 2

   Blanch the remaining pieces in boiling water, drain, and place in a saucepan with butter and flour.

3. 3

   Stir for five minutes without browning, then add stock and boil until tender.

4. 4

   Pass through a fine sieve, return to the saucepan, and simmer for twenty minutes.

5. 5

   Add remaining butter and serve over boiled asparagus tips.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.

Asparagus Purde.— For this there will, be re- quired : One bundle of asparagus, five ounces of butter, one and one-half ounces of flour, three pints of white stock, one-half pint of cream, one-half saltspoonfUl of salt and the same quantity of pepper

Cook this with the app: pantry check, scaling, and the assistant.