Puree of Asparagus

Ingredients

• a bunch of asparagus
• one ounce of butter
• two ounces of flour
• a pint and a half of cream
• the same of consomme

Method

1. 1

   Separate asparagus heads from stalks, wash, and boil with salt and soda.

2. 2

   Cool in cold water.

3. 3

   In a saucepan, melt butter, add flour, salt, sugar, asparagus heads, cream, and consomme.

4. 4

   Cook until thickened.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 10. The excerpt below is the record exactly as published.

one ounce of butter, boil for a moment, and serve with small squares of bread fried in butter. 62. Puree of White Beans. Take one pint of white beans, which wash well, and boil thoroughly in three pints of consomme (stock, Art. 1). When the beans are done, press them through a sieve, put them again on the fire, adding one ounce of butter, a pinch of sugar, boil for a moment, and serve with small squares of bread fried in butter. This soup can be varied by adding a plateful of string-beans boiled separately with a little salt and a very little soda, after which put in cold water for a moment, and then cut in diamonds. Chop a teaspoonful of parsley, and serve with the string-beans in your soup. 63. Puree of Asparagus. Take a bunch of asparagus, separate the heads from the stalks, wash them, and then boil them with a little salt and a very little soda, after which put them in cold water for a moment. Put into a saucepan one ounce of but- ter, two ounces of flour, a little salt, a pinch of sugar, and add the heads of asparagus, a pint and a half of cream, the same of consomme

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