No. 101 Pointes d’Asperges en petits-pois.
Get some fresh sprue grass, cut it about a quarter of an inch long, the green part only where it will break off, have ready a stewpan of boiling water with salt in, throw in the sprue and let it boil very fast until tender, which will be a quarter of an hour, or according to the size; then put them on a sieve to drain, put eight tablespoonfuls of the sprue into a stewpan with ten ditto of bechamel sauce (No. 7), a little consommé, half a teaspoonful of sugar, a little salt, and a small quantity of chopped parsley; let it simmer five minutes; to finish add a pat of butter and two tablespoonfuls of liaison (No. 119).