675—Velouté Comtesse

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 No. 215, Chiffonade and twelve small white asparagus-heads wherefrom all leaves have been removed.

This soup may also be prepared as a cream.