711 Crème Argenteuil

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 750 g (1 lb 10 oz) tender part only of asparagus tips for 10 minutes. Drain them well and place in 1 litre ( pt or U.S. cups) slightly thin boiling Sauce Béchamel; finish cooking together gently then pass through a fine sieve.

Adjust the consistency with a little White Bouillon, pass through a fine strainer and reheat. Finish at the last moment with 4 dl (14 fl oz or U.S. cups) cream.


Very green heads of cooked asparagus and Pluches of chervil.