nut-free

Asparagus Puree

Name: Asparagus Puree
Yield: 6 servings
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 salt-spoonful of salt; the same quantity of pepper

From Handbook of practical cookery, 1886

Serves 6

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

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 salt-spoonful of salt
the same quantity of pepper

Method

Break off the tender tips of the asparagus and set aside.
Blanch the remaining pieces in boiling water, drain, and place in a saucepan with 2 ounces of butter and flour.
Stir for 5 minutes without browning, then add the stock and boil slowly until tender.
Pass through a fine sieve, return to the saucepan, and simmer for 20 minutes.
Add the remaining 3 ounces of butter.
Boil the cream separately and add just before serving, pouring over the asparagus tips in the tureen.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 21. The excerpt below is the record exactly as published.

Asparagus Puree. — For this there will be required : — 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 salt-spoonful of salt, and the same quantity of pepper

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