Purée of Asparagus from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two ounces of butter in a stewpan with the light part of two leeks finely sliced—keep the rest for the stockpot—add two strips of celery, one large onion sliced, and a bunch of herbs, thyme,...
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Cooking tools:
- Stewpan
- Chef's knife
- Cutting board
Ingredients
- cream
- carmine
- peas
- salt
- water
- white farce
- soda
- vegetables
- rice cream
- bayleaf
- asparagus
- crème d’orge
- white stock
- crème de riz
- barley cream
- rice
- white forcemeat
- veloute sauce
- sugar
- lemon juice
- warm cream
- raw yolks of eggs
- celery
- leeks
- butter
- parsley
- thyme
- herbs
- onion
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