58 THE BOOK OF ASPARAGUS 



4F ' 



cream. Add a large saltspoonful of salt, a small pinch 

 of mignonette pepper, three tablespoonfuls of vinegar, 

 and a tablespoonful of hot water. Place on the fire, 

 carefully avoiding the boiling point, and stir with a 

 wooden spoon until the mixture becomes a thick cream. 

 Then remove and serve. 



To be cooked entire as a separate and distinct dish 

 will usually be the fate of asparagus in the kitchen of 

 the epicure, but there are many delightful combinations 

 into which " the queen of vegetables," as Soyer called 

 it, need suffer no loss of dignity in entering. Eggs 

 especially seem fitted to take share in these partnerships. 

 The possibilities are infinite, the following being but a 

 selection of two or three most simple and satisfactory. 



-Eggs and Asparagus served on Toast 



Boil a bundle of twenty to thirty heads of asparagus, 

 and, having well drained it, cut it into small pieces about 

 a quarter or a half of an inch in length. In a stewpan 

 mix three well-beaten eggs with an ounce of butter and 

 a little pepper and salt. Do not let this mixture boil, 

 but heat it sufficiently to thicken the eggs. Stir in the 

 asparagus, and in about one minute spread the mixture 

 on rounds of buttered toast. A little cream may be 

 added to the mixture, and bread fried in butter may be 

 used instead of buttered toast. 



Asparagus 'with Hard-Boiled Eggs 



A sufficiency of asparagus having been boiled as 

 directed, it is to be laid on a hot dish or napkin and 

 surrounded by hard-boiled eggs bisected lengthways, 

 and placed flat sides upwards. This pretty dish requires 

 no sauce, though melted butter may be used with it. 

 It is, however, best suited to be eaten with well buttered 

 bread or with cold toast buttered. 



