Chapter XVIII · Vegetables and Farinaceous Products · No. 2045
Built upon: No. 2044Sprew with Butter (Pointes d’Asperges)
2045—Pointes d’Asperges à la Crème
Prepare them, and cook them in salted water as above.
Their cohesion with cream is in pursuance of the procedure common to other vegetables similarly prepared, and they are served like those of No. 2044, Sprew with Butter (Pointes d’Asperges).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2045, p. 628. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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