Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 79

Table of Contents

Ingredients.—100 heads of asparagus, 2 quarts of medium stock (see Stock), 1 pint of water, salt. Mode.—Scrape the asparagus, but do not cut off any of the stems, and boil it in a pint of water salted, until the heads are nearly done. Then drain the asparagus, cut off the green heads very neatly, and put them on one side until the soup is ready. If the stock is not made, add the stems of asparagus to the rest of the vegetables; if, however, the stock is ready, boil the stems a little longer in the same water that they were first cooked in. Then strain them off, add the asparagus water to the stock, and when all is boiling drop in the green heads (or peas as they are called), and simmer for 2 or 3 minutes. If the soup boils long after the asparagus is put in, the appearance of the vegetable would be quite spoiled. A small quantity of sherry, added after the soup is put into the tureen, would improve this soup very much. Sometimes a French roll is cut up and served in it. Time.—To nearly cook the asparagus, 12 minutes. Average cost, 1s. 9d. per quart. Sufficient for 6 or 8 persons. Seasonable from May to August.