313. PUREE OF ASPARAGUS A LA CONDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Break off the heads of the asparagus so far down to the foot of the stalks that they will readily snap off without resistance, which will prove them to be young and tender.
  2. Throw these into a large pan of cold water, together with a handful of spinach, the same quantity of parsley and of green onions.
  3. Set a large stewpan on the fire half filled with boiling water, with a handful of salt in it.
  4. First drain the asparagus, spinach, parsley, and green onions into a colander, and then put the whole into the stewpan on the fire to boil fast.
  5. When they are done, drain them again in a colander, and let some cold water run over them for the purpose of retaining their greenness.
  6. Being well drained of the water, put them into a middle-sized stewpan with a quart of good Velouté sauce (No. 4), a tablespoonful of pounded sugar, and a little grated nutmeg and salt.
  7. Stir the whole on a brisk fire until it has boiled about three minutes.
  8. Pass the mixture through a tammy-cloth or sieve on to a large dish.
  9. After being removed into a soup-pot, place it on the ice in the larder to keep cool, in order that it may the better retain its green colour and delicate flavour.
  10. Ten minutes before serving up the soup to table, stir it on a brisk fire until it is nearly boiling.
  11. Remove it from the stove, and, having mixed in with it a pat of butter and a small piece of light-coloured glaze, send to table with a plate of croûtons.
Original Text
313. PUREE OF ASPARAGUS A LA CONDE. ORDER two quarts of very young and green asparagus peas, or two- large bundles of good sprue asparagus; break off the heads so far down to the foot of the stalks that they will readily snap off without resistance, which will prove them to be young and tender; throw these into a large pan of cold water, together with a handful of spinach, the same quantity of parsley and of green onions. Having got these ready, set a large stewpan on the fire half filled with boil- ing water, with a handful of salt in it. First drain the asparagus, &c., into a colander, and then put the whole into the stewpan on the fire to boil fast; when they are done, drain them again in a colander, let some cold water run over them for the purpose of retaining their greenness; and being well drained of the water, put them into a middle-sized stewpan with a quart of good Velouté sauce (No. 4), a tablespoonful of pounded sugar, and a little grated nutmeg and salt. Stir the whole on a brisk fire until it has boiled about three minutes, when it must be passed through a tammy-cloth or sieve on to a large dish, and after being removed into a soup-pot should be placed on the ice in the larder to keep cool, in order that it may the better retain its green colour and delicate flavour. Ten minutes before serving up the soup to table, stir it on a brisk fire until it is nearly boiling, remove it from the stove, and, having mixed in with it a pat of butter and a small piece of light-coloured glaze, send to table with a plate of croûtons.
Notes
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