{"id":4975,"slug":"puree-of-green-asparagus","title":"Purée of green asparagus","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","three ounces of flour","four pounds of green asparagus","one quart of milk","one quart of chicken broth or bouillon","a bouquet garni","a little salt","one teaspoonful of sugar","two egg yolks","one cup of cream","bread","butter"],"ingredients_norm":["butter","flour","green asparagus","milk","chicken broth or bouillon","bouquet garni","little salt","sugar","egg yolk","cream","bread"],"steps":["Heat in a casserole three ounces of butter.","Then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar.","Boil for an hour.","Strain through a very fine sieve.","Then put back in casserole and add the yolks of two eggs mixed with one cup of cream.","Cut some bread in small squares, fry in butter, and add just before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w45:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f285fa9c0cfb1f8e8980e56675af02dab0db0395a1e5462f879040b9508c4c3","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/puree-of-green-asparagus"}