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 tender asparagus tips and set aside.

2. 2

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

3. 3

   Stir for five minutes, then add stock and boil until tender.

4. 4

   Pass through a fine sieve, simmer for 20 minutes, then add remaining butter and boiled cream just before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.

Asparagus Fur6e. — For this there will be re^ quired:: One bundle of asparagus, five ounces 6f 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.