Purée of Asparagus

Name: Purée of Asparagus (Purée d’Asperges)
Ingredients: crème de riz; cream; barley cream; peas; white stock; white forcemeat; soda; carmine; thyme; crème d’orge; barley cream; butter; salt; lemon juice; water; rice cream; parsley; sugar; bayleaf; white farce; veloute sauce; warm cream; rice; raw yolks of eggs; onion; herbs; celery; vegetables; leeks; asparagus

Purée d’Asperges

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Put two ounces of butter in a stewpan with the light part of two leeks finely sliced—keep the rest for the stockpot—ad