No. 158 Potage à purée d’Asperges.
Cut two fresh bundles of sprue grass, boil very quickly in salt and water until tender; put four ounces of fresh butter into a stewpan with half a spoonful of chopped onions; when it is melted mix the sprue with it, then add three spoonfuls of flour, and four quarts of veal stock with one pint of boiled milk, let it boil five minutes, stirring it all the time; season with a teaspoonful of salt, two ditto of sugar, and a little white pepper; pass it through a tammie, boil it again in a clean stewpan ten minutes, and skim it well; serve half a pint of sprue grass nicely boiled in it.