- 2 lbs. of asparagus
- 3 qts. of bouillon
- 1 tbsp. of butter
- 2½ tbsps. of flour
Preparation: The butter is heated and the flour stewed in it, then the bouillon is added and let come to a boil. The asparagus is peeled, cut into small pieces, 1½ inches long, and boiled in the bouillon for ¾ of an hour.
If the asparagus is tender it will be done after ½ hour cooking.
No. 39—CAULIFLOWER SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1 head of cauliflower
- 3 qts. bouillon
- 1 tbsp. of butter
- 2½ tbsps. of flour
Preparation: The preparation of this soup is the same as [No. 38]. The cauliflower is broken into small roses and boiled in the prepared bouillon about 20 minutes.
No. 40—SORREL SOUP WITH BOUILLON.
Quantity for 6 Persons.
- ¼ lb. of sorrel
- ½ lb. lettuce leaves
- ¼ lb. butter
- 3 tbsps. of flour
- 2½ qts. bouillon
- 5 tbsps. of cream
- Some sugar
- 1 pinch of pepper
- 1 roll cut into small cubes
- ½ tbsp. of butter
- 2 yolks of eggs