Chapter XXI · Ices and Sherbets · No. 2749
2749—Asparagus Ice-cream
Parboil six oz. of asparagus-tops or sprew for two minutes. Thoroughly drain them; quickly pound them, together with a few tablespoonfuls of milk, and set this asparagus paste to infuse in the boiled milk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2749, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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