5 qts. white stock, or
5 qts. water in which asparagus has cooked
7 cans asparagus, or
7 pts. of cooked asparagus
1³⁄₄ cups butter
1³⁄₄ cups flour
3¹⁄₄ qts. hot milk
1 tablespoon salt
³⁄₄ teaspoon white pepper
1 large onion
Make it as directed on page 68.
Serves forty-five or fifty persons.