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Cream of Asparagus (Crème Argenteuil)
Book Information
The Professional Chef (8th Edition)
Page: 430
Ingredients
Asparagus
Bay Leaf
Celery Root
Chicken Velouté (page 383)
Clarified Butter or Vegetable Oil
Heavy Cream
Onion or Leek
Parsley Stem
Parsnip
Peppercorns
Thyme
Tags
Soups