PERENNIAL VEGETABLES 



the fire, and add one cup of cooked asparagus tips 

 and four eggs thoroughly beaten. Turn the mixture 

 carefully into the decorated mould, set the moul(J 

 in a pan of hot water, and cook in a moderate oven 

 about thirty minutes, or until the centre is firm. 

 Turn the loaf onto a hot platter, arrange about 

 it little triangular pieces of bread that have been 

 dipped in beaten eggs and milk and browned in 

 hot butter. Pour around the sauce and serve at 

 once. 



YELLOW BECHAMEL SAUCE 



Mix two tablespoonfuls of flour and two of but- 

 ter, cook until it begins to bubble, add gradually 

 half a cup of hot stock and half a cup of milk. When 

 sauce boils, set in a dish of hot water and stir in 

 the beaten yolks of two eggs, half a cup of cooked 

 asparagus tips, a teaspoonful of salt, a dash of cay- 

 enne, and a tablespoonful of lemon juice. In place 

 of stock, the water in which the asparagus was 

 cooked may be used. 



ASPARAGUS ON TOAST 



Scrape the stems of the asparagus lightly, but 

 very clean; throw them into cold water, and when 



all are ready, tie them in bunches of equal size, 



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