70 | Cream of Asparagus.
—Put two ounces of butter in a saucepan, adding three tablespoonfuls of flour; stir well, and moisten with three pints of white broth (No. 99). Put in the equivalent of half a bunch of asparagus; add a bouquet (No. 254), twelve whole peppers, and half a tablespoonful of salt. Boil thoroughly for thirty minutes; then strain through a fine sieve, add half a cupful of cream, and serve either with a handful of cooked asparagus tops or croûtons soufflés (No. 134).