Creme d'Asperges
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 142. The excerpt below is the record exactly as published.
one and one-half Ibs. of Argenteuil asparagus, broken off at the spot where the hard part of the stalk begins. Drain them, and set them to complete their cooking gently in one and one-quarter pints of previously prepared Béchamel. Rub through tammy; add the necessary ‘quantity of white consommé, and heat without allowing to boil. Finish with cream when dishing up. Garnish with two tablespoonfuls of white asparagus-heads and a pinch of chervil pluches. 698—CREME D’ASPERGES VERTES Proceed exactly as for ‘‘Créme Argenteuil,’’ but substitute green asparagus for Argenteuil ‘asparagus. 699—CREME AU BLE VERT, otherwise CERES Put one lb. of dry, green wheat to soak in cold water for four hours. Then cook it slowly in one-half pint of water and as much white consommé. Mix therewith one and one-quarter pints of Béchamel and rub through tammy. Add the necessary amount of white consommé to the purée; heat the whole without boiling, and finish it with cream when dishing up. Garnish with a pinch of chervil pluches
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