Cream of Asparagus with Croutons Souffles or Asparagus Tops

Bend some small green asparagus, beginning at the root end, so as to break it off, keeping only the tender parts (two pounds); cut into one inch length pieces, wash well, changing the water several times, then drain and throw into boiling, salted water, continue the boiling for ten minutes, then drain. Put four ounces of butter into a saucepan; when very hot add the asparagus, and fry colorless on a quick fire; moisten with two quarts of broth, and when done, drain and mash; then pass through a fine sieve. Add one pint of veloute (No. 415) to the broth, color it with some spinach green or Breton vegetable coloring, season with salt, sugar and nutmeg, and just when serving thicken the soup with raw egg-yolks diluted in cream, and work in two ounces of butter (No. 175). Serve separately some croutons souffles made with pate a chou (No. 132) rolled in strings and cut in three-sixteenth of an inch lengths; these pieces to be rolled in flour, then rolled around in a sieve to make them round. Fry in hot fat; or asparagus tops may be served as a garnishing instead of the croutons.