Velouté Comtesse
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- one tablespoonful of a lettuce chiffonade
- Butter
- Rub
- one-half pint of white consommé
- one and one-half lbs. of white asparagus
- Cream
- one pint of ordinary velouté
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Prepare one pint of ordinary velouté, parboil one and one-half lbs.
- of white asparagus, and put them into the velouté.
- Complete the cooking gently.
- Rub through tammy, add one-half pint of white consommé, heat, and finish the preparation, when dishing up, with the leason and butter.
- Garnish with one tablespoonful of a lettuce chiffonade and twelve small white asparagus-heads wherefrom all leaves have been removed.
- This soup may also be prepared as a cream.