Souffles glae6s h, PArgenteuil

Ingredients

• half a bundle of best English asparagus
• i gill of rich bechamel sauce
• season with salt, pepper, and grated nutmeg
• half-pint of whipped cream
• a few finely chopped pistachio nuts

Method

1. 1

   Boil asparagus, strain, and sieve.

2. 2

   Heat with bechamel, season, cool, and mix with whipped cream.

3. 3

   Freeze in small casserole pans with asparagus heads.

4. 4

   Serve with chopped pistachio nuts.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

Souffles glae6s h, PArgenteuil (Iced). (Small Asparagus Souffles.) Boil in salted water the heads or soft parts of half a bundle of best English asparagus, previously washed and boiled. When tender strain off the water and put the asparagus through a fine sieve Heat up with i gill of rich bechamel sauce and season with salt, pepper, and grated nutmeg. When cold, incorporate half-pint of whipped cream and freeze the mixture in the usual way in a freezing pot. Fill up a number of very small sliver-plated casserole pans each provided with a paper band, insert i head of asparagus in the centre of each, and place the shapes in a charged ice cabinet for about one hour or longer. Before serving, sprinkle over each souffle a few finely chopped pistachio nuts

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