Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts chicken stock
- 2 bunches of asparagus
- 2 tablespoons of butter
Directions
M}-s. Joseph Bj-oivn.
2 quarts chicken stock.
2 bunches of asparagus.
2 tablespoons of butter.
I quart of milk.
Just as much flour as the butter will dissolve.
Cut the heads off the asparagus and save in a cup; cut up stalks and put in stock and boil one hour.
Boil heads in i cup of salted water. Melt butter and flour in a stew pan and stir in milk until it cooks; strain stock; stir in strained milk, butter, etc., and season thoroughly with salt and pepper. Before serving put in ^ cup of cream and asparagus heads.