118. PUREE OF ASPARAGUS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Break off the tender portion of a bundle of sprue asparagus, wash them in a large pan, with a good handful of green onions and double that quantity of picked parsley.
  2. Set these on the fire to boil in an untinned pan half full of boiling water, and throw in a spoonful of salt.
  3. As soon as the asparagus are done, drain them in a sieve, and remove all the water.
  4. Put the asparagus, parsley, and green onions, altogether into a deep sauta-pan, with a small ladleful of white sauce, the crumb of a French roll (that has previously been soaked in water and afterwards pressed in a napkin to remove the moisture), some grated nutmeg, a little salt, and a teaspoonful of sugar.
  5. Reduce the purée quickly on the fire, rub it through a tammy on to a dish, and from thence remove it into a small stewpan, and keep it in the cool until wanted for use.
  6. Finish by adding a pat of fresh butter, a piece of glaze, and some spinach-green, if required, to give it a bright-green colour.
Original Text
118. PUREE OF ASPARAGUS. BREAK off the tender portion of a bundle of sprue asparagus, wash them in a large pan, with a good handful of green onions and double that quantity of picked parsley; set these on the fire to boil in an untinned pan half full of boiling water, and throw in a spoonful of salt; as soon as the asparagus are done, drain them in a sieve, and remove all the water. Put the asparagus, parsley, and green onions, altogether into a deep sauta-pan, with a small ladleful of white sauce, the crumb of a French roll (that has previously been soaked in water and afterwards pressed in a napkin to remove the moisture), some grated nutmeg, a little salt, and a teaspoonful of sugar; reduce the purée quickly on the fire, rub it through a tammy on to a dish, and from thence remove it into a small stewpan, and keep it in the cool until wanted for use. Finish by adding a pat of fresh butter, a piece of glaze, and some spinach-green, if required, to give it a bright-green colour.
Notes
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