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Purée d'Asperges

(Asparagus Purée.) Ingredients.

Fifty heads of Asparagus.

One quart of Stock or Water.

One pound of Spinach.

Half a pint of White Sauce.

One gill of Cream.

Seasoning. Boil the asparagus in stock or water with the spinach till tender, and then make the liquid up to one quart again. Pass the asparagus through a hair sieve. Return to the saucepan and re-heat; add the sauce and cream, and serve.