Remarks relative to Creams
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Milk
- one and one-quarter pints of previously prepared Béchamel
- Butter
- Creams
- two tablespoonfuls of white asparagus-heads
- a pinch of chervil pluches
- one and one-half lbs. of Argenteuil asparagus
- Rub
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- I remind the reader here that (1) the thickening element of creams is a Béchamel prepared in the usual way (see No.
- 28);
- (2) in the preparation of a cream, of what kind soever, the Béchamel should constitute half of the whole, the basic ingredient a quarter, and the white consommé or milk the remaining quarter.
- As a rule, they comprise no butter, but are finished by means of one-third pint of very fresh cream per quart.
- Be this as it may, if it be desirable to butter them, one may do so, but in very small quantities, and taking care to use the very best butter.
- This class of soups is more particularly suited to Lenten menus.
- Parboil for five or six minutes one and one-half lbs.
- of Argenteuil asparagus, broken off at the spot where the hard part of the stalk begins.
- Drain them, and set them to complete their cooking gently in one and one-quarter pints of previously prepared Béchamel.
- Rub through tammy;
- add the necessary quantity of white consommé, and heat without allowing to boil.
- Finish with cream when dishing up.
- Garnish with two tablespoonfuls of white asparagus-heads and a pinch of chervil pluches.
- Proceed exactly as for “Crème Argenteuil,” but substitute green asparagus for Argenteuil asparagus.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander