Potage à la Purée d'Asperges

Ingredients

• 1 bunch of asparagus
• 1 teaspoonful salt
• 1 tablespoonful butter
• 1/2 teaspoonful sugar
• 1 ounce butter
• 1 1/2 tablespoonful flour
• 1 cupful chicken broth
• 1 cupful cream or milk
• 3 pints of chicken broth
• the yolks of 2 eggs

Method

1. 1

   Peel and cut asparagus into small pieces, cover with boiling water, add salt, and cook for 15 minutes.

2. 2

   Drain.

3. 3

   Melt butter, add asparagus, sugar, and salt; cook for 6 minutes.

4. 4

   In another saucepan, melt butter, add flour, stir, then add broth, cream, and bouquet; cook for 10 minutes.

5. 5

   Remove bouquet, add asparagus, cook until tender, press through a sieve, add chicken broth, and cook briefly.

6. 6

   Add yolks mixed with cream, do not boil.

7. 7

   Serve with chicken forcemeat balls.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 34. The excerpt below is the record exactly as published.

s teaspoonf ul sugar, and if necessary a little salt ; cook 5 minutes ; add Ys cupful boiled rice, and serve. Potage h la Pnrfie de Yolaille & la Comtesse.— A fine young capon, rolled in buttered paper and roasted till done, is freed from skin and bones ; the meat chopped and pounded fine, with 1 48 SOUPS, BTa oance batter and the yolks of 4 hard-boiled eggs ; 2 slices of Vienna bread are freed from crust and dried in the oven, boiled to a par6e in white bouillon ; then mixed with the capon pur^e and pressed through a sieve ; add 2 quarts white bouillon, seasoned to taste with salt ; then add Ys tablespoonf ul butter, a little nutmeg, and Yt cnp of cream ; let the soup get very hot. One cup of cooked green peas and the same of asparagus tops are put in the tureen, and the soup poured over, then serve. In place of capon a chicken may be used. Potage h la Pnr£e d'Asperges.— Peel 1 bunch of asparagus; cut the tender parts into small pieces ; place them in a saucepan, and cover with boiling water; add 1 teaspoonful salt, cook 15 minutes ; then dram on a sieve. Melt 1 tablespoonf ul butter in a saucepan, add the asparagus, Yt teaspoonful sugar, and Yi teaspoon- ful salt ; cook and stir 6 minutes. In the meantime melt 1 ounce butter in a saucepan, add lYs tablespoonf ul flour, stir for few min- utes ; add 1 cupful chicken broth, 1 cupful cream or milk, a small bouquet, and, if on hand, Ys cupful mushroom liquor, cook 10 minutes ; remove the bouquet, add the asparagus, cook until tender, stirring frequently : press through a sieve ; add 3 pints of chicken broth, and cook few minutes ; then add the yolks of 2 eggs mixed with Yt cup of cream (do not let the soup boil again) ; put 12 small cooked chicken forcemeat balls in the tureen, pour the soup over, and serve. Potage h la Pnr6e de Chonx-flenrs. — Gut the roses from a large head of cauliflower ; wash and put them in a saucepan ; cover with boiling water ; add 1 teaspoonful salt, and cook 10 minutes ; then drain in a sieve. In the meantime melt 1 ounce butter, add 1 tablespoonf ul flour, stir and cook for few minutes ; then add 1 cup of chicken broth, 1 cupful cream, a small bouquet, and, if handy, a little mushroom liquor ; season with Ys teaspoonful salt, and boil 10 minutes ; remove the bouquet, add the cauliflower roses, and boil till soft, stirring frequently ; press through a sieve into a clean sauce* SOUPS, Etc. 49 pan ; add 3 pints of chicken broth, and boil few minutes ; then add the jolk of 2 eggs, mixed with y, cup cream ; if necessary add more salt. Serve with toasted bread cut into strips. Potage d'Abatis de Dinde k la Bnsse.— Put the giblets, neck, and well-cleaned feet of 2 ducks or a turkey into boiling water, cook 3 minutes; remove; rinse off with cold water; melt 1 table- spoonful butter, add 1 fine-chopped onion, cook 5 minutes without browning ; add Y, tablespoonf ul flour, stir for few minutes, then add 6 pints of soup stock ; as soon as it boils add the giblets, neck, and feet, and a half cup of salt brine from pickled cucumbers; cook slowly ; after 10 minutes boiling remove the livers ; cut 1 carrot and 1 white turnip into julienne, the same of 1 leek, 2 paisley roots, a little celery, and 1 cucumber; scald the vegetables for a few minutes in boiling water ; drain in a sieve ; return them in a saucepan to the fire, add Y^ tablespoonf ul butter

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