Twenty-five heads of asparagus, 1 qt. stock, 1 tablespoonful flour, 1 oz. butter, sugar, pepper and salt, some spinach greening, 1 pat of fresh butter or 1 gill of cream, small dice of bread.

Put 25 heads of asparagus in a saucepan with a qt. of stock, free from fat, let them boil till quite done; remove the asparagus, pound it in a mortar, then pass it through a sieve; mix a table-spoonful of flour and 1 oz. of butter in a saucepan on the fire; add a little sugar, pepper and salt, quantity sufficient for the asparagus pulp, and the stock in which the asparagus was originally boiled; let the whole come to a boil, then put in a little spinach greening, and lastly a pat of fresh butter, or stir in a gill of cream. Serve over small dice of bread fried in butter.