Puree of Green Asparagus

Ingredients

• three ounces of butter
• three ounces of flour
• four pounds of green asparagus
• one quart of milk
• one quart of chicken broth
• one teaspoonful of sugar
• the yolks of two eggs
• one cup of cream

Method

1. 1

   Heat butter in a casserole, add flour and asparagus cut in small pieces, milk, chicken broth, bouquet garni, salt, and sugar.

2. 2

   Boil for an hour, strain through a fine sieve.

3. 3

   Put back in casserole, add yolks mixed with cream, fry bread in butter, and add just before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 94. The excerpt below is the record exactly as published.

Puree of green asparagus Lyon sausage. Radishes Fillet of turbot, Windsor Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee Poached eggs, d'Artois. Place the poached eggs on toast and pour thick tomato sauce over them. Puree of green asparagus. Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream

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