HISTORY AND COOKERY 61 



into pieces, boiling them and draining off the water. 

 Take a little oil, water, and vinegar, let it boil, season 

 it with pepper and salt, throw in the asparagus, and 

 thicken with the white of eggs. 



Sweet Asparagus Stew 



A nice way to utilise thin asparagus is to remove the 

 white parts from a bunch and divide the green tops into 

 inch lengths. Throw them into a stew-pan of boiling 

 water and boil for ten minutes. Pour off the water, 

 leaving about a quarter of a pint, add an ounce of 

 butter, a teaspoonful of sugar, and a little pepper and 

 salt. Cover the pan, and stew for twenty minutes. 

 Then thicken with the yolk of an egg and a little cream, 

 and serve on toast. 



A much tastier dish is that given by Gouffe under the 

 heading 



Asparagus Peas 



a very similar dish to the " Asperges aux petits pois" 

 of the old "Cuisiniere Bourgeoise." Slightly modified, 

 the directions are these : — Take some green asparagus 

 tops and break them into pieces about a quarter of 

 an inch in length. Boil them in water till cooked, 

 then drain them on a cloth and put them in a frying 

 pan with — for each pint of asparagus tops — two ounces 

 of butter, a teaspoonful of pounded sugar, and a little 

 salt. Then thicken with the yolk of an egg, an 

 ounce of butter, and a tablespoonful of cream. Toss 

 over the fire till the butter is melted, and serve in a 

 hot dish. 



The following is as satisfactory a recipe as any for 

 making 



