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Asparagus White Soup

(Soups.) - (The Cookery Blue Book)







Cut off the hard, green stems from two bunches of asparagus and put them

in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is

the best). Boil in a closely covered pot three hours, till the meat is

in rags and the asparagus dissolved. Strain the liquor and return to the

pot with the remaining half of the asparagus heads. Let this boil for

twenty minutes more and add, before taking up, 2/3 of a teacup of sweet

cream, in which has been stirred a dessertspoonful of corn starch. When

it has fairly boiled up, serve with small squares of toast in the

tureen. Season with salt and pepper.











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