Chapter XIII · Soups · No. 698
698—Crème d’Asperges Vertes
Proceed exactly as for “Crème Argenteuil,” but substitute green asparagus for Argenteuil asparagus.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 698, p. 245. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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