3 cups white stock, or
3 cups water in which asparagus has cooked
1 can asparagus, or
1 pt. cooked asparagus
¹⁄₄ cup butter
¹⁄₄ cup flour
2 cups hot milk
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon pepper
1 slice onion
If canned asparagus is used, drain and rinse it. Cut off the tips about
an inch long, and reserve them. Put the stalks of asparagus, stock or
asparagus water and onion into a cooker-pail. When boiling, put them
into a cooker for two and one-half hours or more. Rub through a sieve,
bind it with the butter and flour, as directed on page 59, and add the
remaining ingredients and the tips.
Serves six or seven persons.