Puree of Asparagus

Ingredients

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

Method

1. 1

   Separate the heads from the stalks of asparagus, wash, and boil with a little salt and soda.

2. 2

   Put in cold water.

3. 3

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

4. 4

   Stir until boiling, strain, return to heat, add butter, and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 11. The excerpt below is the record exactly as published.

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" (stock, Art. 1). Stir all together until boiling, strain, put back on the fire for a few moments, and, adding an ounce of butter, serve. 64. Puree of Rice. Take half a pound of rice, which wash well in several waters, boil for a few mo- SOUPS. 29 ments, then put in cold water, drain, and place in a saucepan with one quart of consomme" (stock), and boil for about an hour. Press through a sieve, and put back on the fire until it begins to boil, then add one pint of cream and an ounce of butter ; serve. 65. Rice Soup a la Crecy. Take two very red carrots, a turnip, and an onion, which cut in slices, and a clove. Boil these in not quite a quart of consomme (stock, Art. 1) for about an hour. Press through a sieve. Then boil four ounces of rice, after which drain and put it in cold water for a moment ; drain again, and boil for three quarters of an hour in nearly a quart of consomme. Add the puree of veg- etables, and, when beginning to boil up again, add one ounce of butter

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