vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Asparagus
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Serve with squares of fried bread in a separate dish.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 53. The excerpt below is the record exactly as published.
one quart of milk is heating in a doublé boiler, place a tablespoon of butter in a stewpan till it boils, — but does not brown, — add two tablespoons of flour, and when that is well mixed in, one teaspoon each of salt and celery salt, and a salt- qx>on of white pepper. Add this hot thickening to the milk. Take a small can of salmon, remove the bone and skim, mince fine, and add to the heated and thickened milk. Boil up and serve at once. Puree of AsparafiTUB Have at band two bunches of asparagus, three ounces of flour, three ounces of butter, two scant quarta of white broth, cme quart of milk and seasoning. Break the asparagus tops off 92 MB8. SEBLY'S COOK BOOK as far down as possible. Wash them and then boil in salted water. Drain immediately. Melt three ounces of butter in a stewpan, stir over a brisk fire f or fìve minutes, add three ounces of flour, mix thoroughly, and then add two quarta of white broth and a quart of boiled milk, salt, white pepper, a dash of grated nutmeg, and a half teaspoonful of sugar
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Cook this with the app: pantry check, scaling, and the assistant.