Get some fresh sprue grass, cut it about a quarter of an inch long, the
green part only where it will break off, have ready a stewpan of boiling
water with salt in, throw in the sprue and let it boil very fast until
tender, which will be a quarter of an hour, or according to the size;
then put them on a sieve to drain, put eight tablespoonfuls of the sprue
into a stewpan with ten ditto of bechamel sauce (No. 7), a little
consommé, half a teaspoonful of sugar, a little salt, and a small
quantity of chopped parsley; let it simmer five minutes; to finish add a
pat of butter and two tablespoonfuls of liaison (No. 119).